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.
220g (1 cup) caster sugar
500ml (2 cups) water
1 vanilla pod
4 cardamom pods (spilt open)
2 cinnamon sticks
Pure cream for serving
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.
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.