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Step 1
Preheat oven to 220C or 200C (fan-forced). Drain the apricot and peach, reserving 1 tablespoon juice. Divide the fruit among four 12cm-square, 300ml Coles cookanddine mini bakers ramekins. Sprinkle with half the sugar.
Step 2
Cut each pastry square into 8 strips. Arrange in a lattice pattern over ramekins. Brush with the reserved juice. Sprinkle with remaining sugar.
Step 3
Bake on a baking tray for 20 mins or until crisp and caramelised. Serve with ice-cream.