Summery Provençal apricots

Stewed fruit takes on a different dimension with summery Provençal apricots

  • Takes 35-45 minutes
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 356
  • fat 0g
  • saturates 3g
  • carbs 62g
  • sugars 46g
  • fibre 3g
  • protein 2g
  • salt 0.03g


  • 1 75cl bottle dry fruity rosé wine
  • 175g golden caster sugar
  • 1 vanilla pod, split open lengthways with a sharp knife, then cut in 4 (keep the seeds inside)
  • 700g ripe fresh apricots
  • vanilla ice cream, to serve


  1. Pour the wine into a saucepan, tip in the sugar and then add the pieces of vanilla pod. Stir over a low heat until the sugar has dissolved, then add the apricots. Cover and gently poach the apricots until just softened - about 15-20 minutes for whole fruit and 10-15 minutes for halves.

  2. Lift the apricots out and put them in a bowl. Boil the liquid hard for 8-10 minutes to make a thin syrup, then pour over the apricots and leave to cool. Serve warm or cold, with a good vanilla ice cream and a piece of vanilla pod to decorate.

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