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Summery Provençal apricots

Ingredients

  1. Step 1 1 75cl bottle dry fruity rosé wine
  2. Step 2 175g golden caster sugar
  3. Step 3 1 vanilla pod , split open lengthways with a sharp knife, then cut in 4 (keep the seeds inside)
  4. Step 4 700g ripe fresh apricots
  5. Step 5 vanilla ice cream, to serve
Summery Provençal apricots
Calories: 356 Carbohydrate: 62 g Protein: 2 g Fat: g
Cook time: 45 minutes Prep time: minutes Total time: 45 minutes Servings: 4

TAGS

Dessert Dinner Lunch french Josh Eagleton 30-60 minute 4 serving 400 kcal or less Apricot Apricot BBC Good Food Desert Fruit Fruit compote Golden caster sugar Good Food Main Rosé wine Stewed fruit vanilla Vanilla pod Vanilla pod

Directions

  1. 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.
  2. 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.