Summery Provençal apricots
- Good Food team
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Serves 4
Easy
Total time: 45 mins
Takes 35-45 minutes
A star rating of 4.5 out of 5.2 ratingsRate
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Stewed fruit takes on a different dimension with summery Provençal apricots
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Ingredients
Nutrition
Units:
MetricUS
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1 75cl bottle dry fruity rosé wine
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175g golden caster sugar
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1 vanilla pod
split open lengthways with a sharp knife, then cut in 4 (keep the seeds inside)
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700g ripe fresh apricots
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vanilla
ice cream, to serve
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Nutrition: per serving
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kcal356
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fat0g
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saturates3g
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carbs62g
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sugars46g
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fibre3g
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protein2g
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salt0.03g
low
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Method
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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.
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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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A star rating of 4.5 out of 5.2 ratings
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