Apricot Cheese Duff
|Caster sugar||2 Tablespoon|
|Plain flour||3⁄4 Cup (12 tbs)|
|Cornflour||1⁄3 Cup (5.33 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Eggs||2 , separated|
|Lemons||2 , juiced|
|Cheddar cheese||125 Gram, finely grated|
|Caster sugar||1⁄4 Cup (4 tbs)|
|Plain flour||1 Tablespoon|
|Canned apricot halves||425 Gram (1 Can)|
|Kiwi fruit||1 , peeled and sliced|
|Apricot jam||1⁄4 Cup (4 tbs), sieved|
Melt butter for 45 seconds on HIGH, add remaining ingredients.
Preheat oven 200Â°C.
Spread mixture evenly over base of greased 25cm flan dish.
Bake on Low Rack for 7-9 minutes on LOW MIX/BAKE 200Â°C
FILLING - Beat sour cream, egg yolks, lemon rind and juice, cheese, sugar and flour together.
Beat egg whites until stiff peaks form, fold through sour cream mixture.
Pour onto cooked pastry shell
Cook for 15 minutes on LOW MIX/BAKE 180Â°C
Arrange peaches and kiwi fruit decoratively on top of filling.
Combine jam and water.
Cook for 2-3 minutes on HIGH.
Brush fruit with jam.
Serve with whipped cream.