Fresh Apricots Poached in Sparkling Chardonnay
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Step 1: Cut the apricots in half and remove the stone, then set aside.
Step 2: Place a large high side frying pan over a medium high heat. Add the Sparkling Chardonnay and castor sugar and once the sugar has dissolved, add the apricots, rosemary & bay leaves.
Step 3: Bring the pan to simmering point then turn down the heat to a very gentle simmer.
Step 4: Allow the apricots to cook for 5 to 6 minutes or until cooked through and soft (this timing will depend on the ripeness of the apricots).
Step 5: Carefully remove the apricots from the pan and place onto a serving platter, then increase the heat of the pan and reduce the sparkling chardonnay by half to create a syrup.
Step 6: Remove and pour over the apricots along with the rosemary & bay, set aside to cool and serve slightly warm or at room temperature with runny cream or crème fraiche.
500g fresh apricots
375ml 1 1/2 cups Sparkling Chardonnay
2 tbspn caster sugar
1 tbspn fresh rosemary leaves