July 7, 2016 by dgarnett2013
Apricots baked with vanilla, cinnamon and lavender: 30 Ingredients by Sally Clarke
- 650g apricots
- 1 vanilla pod cut in 2 lengthwise
- 150ml white wine
- 100g caster sugar
- 150ml water
- ½ cinnamon stick, lightly broken
- 10 – 12 lavender sprigs (keep 6 of the best for decoration)
Preheat the oven to 180℃
Wash and remove stems of the apricots and pull apart at the natural line.
Place snugly in a terracotta or ovenproof dish (ideally the one you will serve them in ) skin sides down. The fruits should be slightly overlapping at this stage as they will shrink a little on baking.
In a small pan bring the remaining ingredients (except the lavender decoration) to a rolling boil for a few minutes.
Pour the entire contents of the pan over the apricots and cover with aluminium foil.
Bake for 20 -30 mins, then remove the foil and continue to bake for a further 5 – 10 mins or until the apricots are soft and the syrup has become deliciously fragrant.
Remove the lavender and cinnamon shards for ease of serving.
Arrange the fresh lavender sprigs as decoration and serve with Almond and Apricot Kernal Ice Cream.
Eaten with Fourth Estate for supper, after their away-day garden meeting.