Summery Provençal apricots

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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.

Per serving

356 kcalories, protein 2g, carbohydrate 62g, fat 0 g, saturated fat 3g, fibre 3g, salt 0.03 g

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  21 November 2007

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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

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Difficulty and servings

Serves 4

Preperation and cooking times

Low-fat

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

Per serving

356 kcalories, protein 2g, carbohydrate 62g, fat 0 g, saturated fat 3g, fibre 3g, salt 0.03 g

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