Spiced apricots

Poached summer fruit is so simple and so quick; you just can’t beat it. Any stone fruit is good in this recipe, just take care not to overcook them.

• serves

  4-6

Ingredients

220g (1 cup) caster sugar

500ml (2 cups) water

1 vanilla pod

4 cardamom pods (spilt open)

2 cinnamon sticks

500g apricots

Pure cream for serving

Instructions

Place sugar and water in a large heavy-based saucepan over medium heat.

Dissolve sugar in water. Once dissolved add vanilla, cardamom and cinnamon sticks and bring to a gentle boil.

Allow to simmer for 15 minutes. Prepare apricots by cutting in half and discarding the stone. Place fruit into poaching syrup and cook until just softened, about 5 minutes.

Remove using a slotted spoon. Allow poaching liquid to cool to room temperature.

To serve, place apricot halves in a bowl, add a spoonful of poaching liquid, and serve with slices of almond bread and pure cream. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.