Poached Apricot in Vanilla with Citrus Syllabub

Wine-poached apricots served with a light vanilla and citrus infused cream syllabub, garnished with fresh mint sprigs.

Vegetarian Dessert Fruit Apricot Syllabub

Estimated Nutrition

Calories

1782.1

kcal / serving

1782.1 kcal total

Carbs

105.6g

per serving

105.6 g total

Fat

138.8g

per serving

138.8 g total

Protein

10.4g

per serving

10.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

tbsp

Icing Sugar

Dairy

284

Double Cream

Fruits

piece

Orange

halved

piece

Apricot

halved and stone removed

piece

Lemon

juice and zest only

Liquids

250

White Wine

NutsSeeds

piece

Vanilla Pod

seeds scraped out and pod kept

sprigs

Mint

to garnish

Method

Squeeze the orange juice into the pan and add the orange halves.

Scrape seeds from the vanilla pod and add the pod and half the seeds to the wine.

Dissolve caster sugar in the liquid and add the apricot halves.

Simmer for 5 minutes then remove from heat to cool.

Reduce the white wine in a deep saucepan for 4 minutes.

Whisk double cream with remaining vanilla seeds until soft peaks form.

Fold in the lemon juice, lemon zest, and icing sugar.

Spoon cream into glasses and top with the apricot and mint sprigs.