Ingredients

• 125g/4½oz Sundora ready-to-eat dried mango or pineapple
• 150g/5½oz Sundora ready-to-eat dried apricots
• 425ml/¾ pint Del Monte pure orange juice
• 100g packet Kelsen dessert macaroons, lightly crushed
• 400ml carton Bird's ready-to-serve custard
• 200ml/7fl oz Safeway whipping cream

Method

1. Use scissors to snip the mango or pineapple pieces and apricots into small, even-sized chunks. Place the fruit in a medium pan with the orange juice and slowly bring to the boil. Cover and simmer for 15 minutes, then remove from the heat, transfer to a bowl and leave for 45 minutes until cold.
2. Meanwhile, place the macaroons in a plastic bag and lightly crush with a rolling pin. When the fruit mixture is cold, spoon three quarters of it, with its juice, into a glass serving dish or divide between four dessert dishes.
3. Scatter two thirds of the macaroons over the fruit. Pour the custard carefully over the macaroons and smooth the surface with the back of a spoon.
4. Purée the remaining fruit and juice in a food processor or blender. Whip the cream until it forms soft peaks, then lightly fold in the puréed fruit. Spoon the mixture over the custard and scatter over the remaining crushed macaroons. Serve immediately or chill for up to two hours.

Notes