Sweet

Baked Apricots

12 January 2016

ingredients

1 kg apricots
6 tablespoons vanilla sugar

OR

6 tablespoons white sugar AND 1 vanilla pod
6 tablespoons water

OR

3 tablespoons water, and
3 tablespoons kirsch

equipment

1 large pot

method

Step 1.

Preheat the oven to 160 Celcius

Step 2.

Wipe the fruit with a damp cloth, make an incision along the natural division, using a small fruit knife remove the pip and arrange the apricots cut side down in a pyramid shape in a small baking dish

Step 3.

Sprinkle over the sugar and add the optional vanilla pod

Step 4.

Moisten with 6 tablespoons water or a mixture of water and kirsch. If the fruit is very ripe, less liquid will be needed.

Step 5.

Bake uncovered for about 1 hour - the apricots are ready once they have softened yet still retain their shape.

To Serve

Spoon the juice over each apricot so that they glisten with the syrup. Carefully pile the apricots into a serving dish - cut side down. Pour over the remaining juices

Serve warm or cold with or without cream, and perhaps with a small glass of kirsch.

source

Recipe by David, Elizabeth : French Provincial Cooking

Adapted by Elizabeth Peddey