12 Jan Baked Apricots
12 January 2016
PREP. TIME: 15 MIN - COOK TIME: 60 MIN - SERVES: 4
These fruit are delicious eaten warm or cold.
An old fashioned way to serve is serve hot apricots with French toast made with slices of bread steeped in milk, then in beaten egg, fried in butter and sprinkled with sugar!
It is astonishing how the vanilla enhances the flavour of apricots.
For more extravagant occassions, 2 or 3 tablespoons, Alsation or Swiss Kirsch can replace some of the water. This fruit alcohol is one one which goes remarkably well with apricots, but a little goes a long way.
1 kg apricots
6 tablespoons vanilla sugar
6 tablespoons white sugar AND 1 vanilla pod
6 tablespoons water
3 tablespoons water, and
3 tablespoons kirsch
1 large pot
Preheat the oven to 160 Celcius
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
Sprinkle over the sugar and add the optional vanilla pod
Moisten with 6 tablespoons water or a mixture of water and kirsch. If the fruit is very ripe, less liquid will be needed.
Bake uncovered for about 1 hour - the apricots are ready once they have softened yet still retain their shape.
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.
Recipe by David, Elizabeth : French Provincial Cooking
Adapted by Elizabeth Peddey
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