Summer
Recipes
Fruit
Cakes
Baked apricots with raspberries
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
Ingredients
1 bay leaf
1 vanilla pod, split and seeds scraped
100ml rosé wine
6tbsp caster sugar
9 ripe apricots (approx. 750g)
200g raspberries
Instructions
- 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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