• 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


  1. 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. 

  2. 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. 

  3. 3

    Serve warm or cold with a scoop of vanilla ice cream, and the shortbread on the side. 

Nutritional Details

Each serving provides
  • Energy 783kj 187kcal 9%
  • Fat 0.1g <1%
  • Saturates 0.0g 0%
  • Sugars 25.7g 29%
  • Salt 0.02g <1%

% of the Reference Intakes

Typical values per 100g: Energy 565kj/135kcal

Each serving provides

25.7g carbohydrate 1.6g fibre 0.6g protein

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