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Poached apricots with pistachio gelato
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Serves: 4
37.5cl bottle Muscat dessert wine
2 thyme sprigs
1 tbsp honey
1 vanilla pod, split open
4 Essential Apricots, halved and stones removed
4 scoops No.1 Pistachio Italian Gelato
1. Put the wine, thyme and honey in a medium saucepan. Scrape the seeds out of the vanilla pod, then add to the pan, along with the pod. Bring to a simmer and bubble gently for 9-10 minutes.
2. Lower the apricot halves into the liquid and simmer for another 6 minutes, turning them halfway. Remove the pan from the heat and allow the apricots to cool in the poaching liquor.
3. Serve the apricots with a little of the poaching syrup and a scoop of gelato.
Cook’s tip
For a lighter version of this recipe, serve the apricots with ricotta or fat-free Greek yogurt instead of the gelato.
Typical values per serving:
Energy |
872kJ 208kcals |
---|---|
Fat | 8.6g |
Saturated Fat | 4.1g |
Carbohydrate | 28g |
Sugars | 24g |
Protein | 4.1g |
Salt | 0.1g |
Fibre | 2g |
vegetarian
This recipe was first published in August 2020.
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