Summery Provençal apricots
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- Preparation and cooking time
- Total time
- Takes 35-45 minutes
- Easy
- Serves 4
Stewed fruit takes on a different dimension with summery Provençal apricots
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 356 | |
| fat | 0g | |
| saturates | 3g | |
| carbs | 62g | |
| sugars | 46g | |
| fibre | 3g | |
| protein | 2g | |
| low in | 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
Method
- STEP 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.
- STEP 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
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