Vanilla Baked Apricots (4)

A good way with fresh apricots from ” Cook Simple” by Diana Henry. If you like you can replace the vanilla pod with the seeds from six cardamon pods and serve with Greek yoghurt drizzled with a little honey and scattered with pistachios . You can also swap the white wine with dry Marsala for another version.

Vanilla Baked Apricots (4)
Print Recipe
Vanilla Baked Apricots (4)
Print Recipe
  1. Lay the apricots , skin side up, in overlapping circles or rows in an ovenproof dish. Pour over the wine.
  2. Split the vanilla pod and scrape out the seeds. Tuck the pod under the fruit and add the seeds to the white wine, agitating the dish to distribute them. Sprinkle with the sugar.
  3. Bake in an oven preheated to 180 C, Gas Mark 4 for about 20-25 minutes, or until the apricots are tender and the sugar is very slightly caramelized. Allow to cool, then chill.
  4. Serve with whipped cream, creme fraiche or slightly sweetened Greek yoghurt and little Italian biscuits.
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