Try this with cardamom and a splash of orange-flower water, or a pinch of saffron
Diana Henry
The Telegraph's award-winning cookery writer
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.
Published
The key here is not to overcook the apricots. They can become tender very quickly and must keep their shape. It’s amazing how many flavours work well with them – try this with cardamom and a splash of orange-flower water, or a pinch of saffron, replacing some of the sugar with honey. Herbs are good too, especially lavender or basil.
Requires infusing, cooling and chilling time
Overview
Prep time
8 mins
Cook time
20 mins
Serves
6
Ingredients
- 200g granulated sugar
- juice of 1½ lemons, plus 2 broad strips of lemon zest
- 1 large star anise
- 1 vanilla pod
- 750g apricots, halved and stoned
- crème fraîche, to serve
- almond cake, langues de chat, shortbread or biscotti, to serve
Method
Step
Put 200g granulated sugar, juice of 1 lemon, zest, 1 large star anise and 600ml water into a saucepan (or sauté pan) that is large enough to hold all the fruit in a single layer.
Step
Slit 1 vanilla pod along its length and scrape the seeds into the pan, then add the pod.
Step
Heat gently, stirring to help the sugar dissolve. Simmer for 4 minutes, then remove from the heat for the vanilla and star anise to infuse for 30 minutes.
Step
Heat the syrup again, add 750g apricots and poach gently until just tender. This can be as quick as 2 minutes, depending on the size and ripeness of the fruit.
Step
Be ready to whip them out with a slotted spoon as they become tender (some cook more quickly than others), testing them with the tip of a sharp knife.
Step
Lay the apricots in a broad, flat container in a single layer (they will cool quicker this way).
Step
Discard the lemon zest and reserve the vanilla pod (you can dry it gently and use it again, even though the seeds have been removed). Taste to see how strong the star anise flavour is, then judge whether to leave it in the poaching liquor or remove it.
Step
Put the poaching liquor back on the heat and boil until it has reduced to about 300ml. Leave to cool completely (it will thicken) then add the remaining juice of 1/2 a lemon if it needs it (add it gradually, tasting as you go, until the syrup is sweet but fresh).
Step
Put the apricots back into the liquid and chill. Serve with crème fraîche and cake or biscuits.