Summery Provençal apricots
Stewed fruit takes on a different dimension with summery Provençal apricots
Difficulty and servings
Serves 4
Preparation and cooking times
Takes 35-45 minutes
Low-fat
- 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.
- 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, sugar 46g, salt 0.03 g
Recipe from Good Food magazine, July 2002.
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http://www.bbcgoodfood.com/recipes/1629/
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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
Preparation and cooking times
Takes 35-45 minutes
Low-fat
So simple
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, sugar 46g, salt 0.03 g
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Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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21 November 2007
coby rated this recipe
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