Apricot Cream Pancakes Recipe

1 quantity of Simple Pancakes
410 g/1 large can of apricot halves, drained, reserving the juice

150 ml double (heavy) cream

20 ml/4 tsp caster (superfine) sugar

10 ml/2 tsp arrowroot
45 ml/3 tbsp kirsch

Method:

Make the pancakes. Chop the apricots. Whip the cream until peaking, then whisk in the sugar. Fold in the apricots. Fold the pancakes into sixths and spoon the cream mixture into a fold in each pancake to form filled cones. Place on serving plates. Blend the arrowroot with a little of the reserved juice in a saucepan. Stir in the remainder and add the kirsch. Bring to the boil, stirring, until thickened and clear. Spoon immediately over the pancakes and served straight away.