Vanilla-Poached Apricots

In the summer time we often have more fruit than we can eat. This is a useful way to use up an excess of summer produce. Any stone fruit benefits from the vanilla-poaching treatment. These apricots can be served hot or cold and they will keep for up to 4 days in the refrigerator. They can be served with a spoonful sour creme or whipped creme. or they can be served over cereal or a dollop of yoghurt for breakfast.













Vanilla-poached Apricots  Serves 4

1 cup sugar, 1 vanilla bean, split in half lengthways, 2 lb. ripe apricots

To make the apricots, place sugar and vanilla bean in a large saucepan with 2 cups water and stir gently over very low heat until sugar dissolves. Stop stirring when the sugar has dissolved and increase the heat. Boil syrup rapidly for 1 minute. Add the fruit and simmer for 10 minutes or until the fruit is tender.

Pour the fruit and syrup into a serving dish and serve hot cold.



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