Poached apricots

Poached apricots

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

Serve hot or cold with ice cream, keeping the poaching liquor for a delicious sauce.

Ingredients

Quantity Ingredient
400g apricots
200g rapadura sugar
or 200g raw cane sugar

Method

  1. Halve the apricots, twist each half and pull it apart, then remove the stones. In a small saucepan, bring 200 ml water to the boil with the sugar, stirring until the sugar has dissolved. Reduce the heat to a simmer, add the apricots and put the lid on. Simmer for five to 10 minutes until they are soft. Remove from the heat.

Variation

  • Apricot melba. Make a raspberry sauce: simmer 200 g raspberries with 150 g rapadura or raw cane sugar and a dash of water until soft. Blend. Serve poached apricots and ice cream with the raspberry sauce. Serves 4.

Cook natural

  • When cooking with fruit, it is natural for any cook to add sugar. All sugar should be eaten in small doses, but which is the least processed and most nutritious? The answer is rapadura. Made from pure sugar cane juice that has been dehydrated and ground, it still contains all sugar cane’s nutrients and impurities and has a delicious taste to it. You can buy it in most health food stores or online. Raw cane sugar, demerara and muscovado sugars are less processed sugars that still contain some of the molasses and have more minerals and nutrients than white sugar. If I can use local honey as a sweetening agent, I do. When it is local, it is thought to be good for you, too, as it could help you to fight hayfever during the warmer months. Honey has a distinctive flavour that works well with fruit and nuts, but it is difficult to use as a replacement to sugar in pastry as it is a liquid. Maple syrup has a delicious flavour that goes very well with nuts and in pumpkin recipes. It is very nice on porridge, too.

Storage

  • The poached apricots will keep for five days in a sealed container in the fridge. Bring to room temperature to serve.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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