- 120 g sugar
- 1 cup verjuice
- 8 apricots
- 1 vanilla pod, split and seeds removed
- 50 g almonds, roasted
Place the sugar and verjuice in a small saucepan over a medium heat. When the sugar has dissolved, bring to a simmer and add the apricots and vanilla pod and seeds.
Poach the apricots for 5 minutes, or until they’re starting to soften.
Serve warm sprinkled with roasted almonds.