Croissants with Apricot Compote

• 1/2 cup sugar
• 1 cup water
• 1 cinnamon stick
• 2 strips lemon rind
• 400 g apricots (peaches or plums), stoned and quartered
• 125 g PHILADELPHIA Spreadable Cream Cheese
• 1 1/2 tablespoons icing sugar, sifted
• 2 teaspoons grated lemon rind, extra
• 4 croissants, warmed and split

1. COMBINE the sugar, water, cinnamon and lemon rind in a saucepan and cook, stirring until sugar has dissolved.
2. Bring to the boil then reduce heat and simmer gently for 10 minutes.
3. Add apricots to the syrup and poach for 1012 minutes or until just soft.
4. Lift apricots from the pan and boil syrup until reduced by half, then pour over the apricots and cool.
5. BEAT the PHILLY with icing sugar and extra lemon rind until smooth.
6. Spread over the croissants and place on serving plates, spoon over the apricots and a little syrup.
7. Serve immediately.
8. HANDY TIP: As an alternative to croissants, why not try brioche, toasted fruit bread or panettone.

sugar, water, cinnamon, lemon rind, peaches, philadelphia, icing sugar, lemon rind, croissants

Taken from www.kraftrecipes.com/recipes/croissants-apricot-compote-122863.aspx (may not work)