Summery Provençal apricots

Summery Provençal apricots

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Takes 35-45 minutes

Skill level

Easy

Servings

Serves 4

Stewed fruit takes on a different dimension with summery Provençal apricots

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
356
protein
2g
carbs
62g
fat
0g
saturates
3g
fibre
3g
sugar
46g
salt
0.03g

Ingredients

  • 1 75cl bottle dry fruity rosé wine
  • 175g golden caster sugar
  • 1 vanilla pod, split open lengthways with a sharp knife, then cut in 4 (keep the seeds inside)
  • 700g ripe fresh apricots
  • vanilla ice cream, to serve

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Pour the wine into a saucepan, tip in the sugar and then add the pieces of vanilla pod. Stir over a low heat until the sugar has dissolved, then add the apricots. Cover and gently poach the apricots until just softened - about 15-20 minutes for whole fruit and 10-15 minutes for halves.
  2. Lift the apricots out and put them in a bowl. Boil the liquid hard for 8-10 minutes to make a thin syrup, then pour over the apricots and leave to cool. Serve warm or cold, with a good vanilla ice cream and a piece of vanilla pod to decorate.

Recipe from Good Food magazine, July 2002

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips