POACHED APRICOTS

 

Poaching is such an easy and versatile method to learn.  Poached apricots are always a favourite and will keep well in the fridge for up to 4-7 days.

Makes 10 halves

750ml fruity white wine (or substitute water)

3 cups water

1/4 cup sugar

1 vanilla bean, split and scraped

4 green cardamom pods, slightly split open

2 star-anise pods

5 apricots, halved and pitted

Method

Bring wine, water, sugar, vanilla bean and seeds, and spices to a simmer in a medium pot, stirring until sugar has dissolved. Add apricots, pushing down gently so fruit is submerged. Cover surface with a parchment round and simmer just until apricots are tender when pierced with a knife, 6 to 8 minutes. Transfer as done to a dish, using a slotted spoon, and cover with another piece of parchment. 2. Bring poaching liquid to a boil and cook until reduced to 1 1/2 cups, about 40 minutes; strain. Let apricots and reduced liquid cool.

A QUICK APRICOT YOGHURT PARFAIT

This is fantastic little recipe that you can make with almost any poached fruit.  It is great for breakfast or a quick pudding!

Serves 4

Apricots cooked as in the above recipe

500g Greek yoghurt unsweetened

1 Tbsp good quality runny honey

4 Tbsp sliver almonds, hazelnuts or pistachios

Method

Divide compote among seven small glass jars or airtight containers. Refrigerate, uncovered, until cool, 10 minutes. Stir 1 tablespoon honey into each of the containers of yogurt; divide yogurt among jars.

Serve with toasted nuts if desired.