Ingredients

Method

• 120 g sugar
• 1 cup verjuice
• 8 apricots
• 1 vanilla pod, split and seeds removed
• 50 g almonds, roasted

Method

Ingredients

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.