¾ cup Billington's Light Brown Muscovado Sugar

¾ stick unsalted sweet cream butter

1 lb fresh or canned apricots, halved

Puff pastry dough (thawed if frozen)

Preheat oven to 400°F.

In a sauté pan, gently heat ½ cup Light Brown Muscovado Sugar and the butter, stirring until the sugar has dissolved, then simmer until caramelized. Remove from heat. Arrange the apricots cut side up on top of the caramel and sprinkle over the remaining Light Brown Muscovado Sugar.

Roll out the pastry dough and cut out a round slightly larger than the pan. Place on top of the apricots and tuck the dough under around the edge.

Bake at 400°F for 15-20 minutes until the pastry is golden brown.

Invert onto a warm plate and serve immediately with cream.  Serves 4-6.