© J Sainsbury plc 2020
Photo: Dan Jones
Poached apricots with rose vanilla syrup
This is such an easy dessert to throw together if you’ve got a bottle of rosé in the fridge and 25 minutes to spare. Plums work well instead of apricots too
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Ready in 25 minutes
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Cooking time 20 minutes
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Prep time 5 minutes
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Serves 4
Ingredients
- 450ml rosé wine
- 75g caster sugar
- 1⁄2 vanilla pod, split and seeds scraped out
- 6 firm fresh apricots, halved and stones removed
- 4 tbsp vanilla ice cream, to serve
- 4 shortbread rounds, to serve
Method
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1
Pour the wine into a medium saucepan and add the sugar, vanilla seeds and pod. Stir over a low heat until the sugar dissolves. Add the apricots and cover, poaching very gently for 12-15 minutes or until tender.
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2
Lift the apricots out of the poaching liquid with a slotted spoon and put into a bowl. Boil the liquid rapidly over a high heat for 10-15 minutes to create a thin syrup. Pour over the apricots and leave to cool a little. Remove the vanilla pod.
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3
Serve warm or cold with a scoop of vanilla ice cream, and the shortbread on the side.
