- 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
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
- vanilla ice cream, to serve
The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…
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.