Summer Recipes Fruit Cakes

Baked apricots with raspberries


A summer recipe for baked apricots and raspberries, delicious with whipped cream or crème fraîche and almond biscuits.

‘a sweet dish perfect as a light, fruity dessert’

Sugar quantities will vary depending on the sweetness of the fruit, so do adjust as necessary.


Serves 6

This recipe originally appeared in House & Garden magazine, photo courtesy of Helen Cathcart


1 bay leaf
1 vanilla pod, split and seeds scraped
100ml rosé wine
6tbsp caster sugar
9 ripe apricots (approx. 750g)
200g raspberries


  • Preheat the oven to 180°C.
  • Put the wine, sugar, bay leaf and vanilla pod in a small saucepan and slowly bring to the boil to dissolve the sugar. After a minute of boiling, remove from the heat.
  • Halve the apricots by cutting along the natural indentation on the fruit.
  • Remove the stones. Lay the apricots cut side down in a baking dish and pour over the wine mixture, including the vanilla pod and bay leaf, tuck these amongst the fruit.
  • Bake for 20-30 minutes, the timing will depend on the ripeness of the fruit and you can test them occasionally by inserting a skewer. It should meet no resistance. Remove from the oven and scatter the raspberries over the top so that they warm through in the residual heat.

To serve:

Carefully lift the fruit from the baking dish and lay on a shallow serving plate. Pour the remaining liquid over the top and serve three halves per plate with cream or crème fraiche and the almond biscuits.


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