Apricots in vanilla-brandy syrup

AT A GLANCE

  • Serves 8 people

  • 500 gm caster sugar
  • 3 cinnamon quills
  • 1 vanilla bean, split and seeds scraped
  • 8 apricots, halved, stones discarded
  • 250 ml brandy
01   Combine sugar, cinnamon, vanilla bean and seeds and 310ml water in a saucepan and bring to the boil, stirring to dissolve sugar. Add apricot halves and turn occasionally until just tender (3-5 minutes). Remove apricots with a slotted spoon and transfer to sterilised jars. Cool syrup, then add brandy and pour over apricots, seal jars, stand until cooled, then store in refrigerator. Apricots will keep refrigerated for 2-3 weeks after opening.

Recipe:

EMMA KNOWLES AND LISA FEATHERBY

Photography:

CHRIS CHEN

Styling:

VANESSA AUSTIN

FEATURED IN

Mar 2009

Mar 2009

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