Poached Apricots with Sweet Geranium Leaves
A gorgeous combination – another way to use the leaves of your sweet geranium plant.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
4-6 large lemon-scented geranium leaves (Pelargonium Graveolens)
175g sugar
225ml cold water
450g fresh apricots, left whole or cut in half and stoned
Method
Put the sweet geranium leaves into a saucepan with the sugar and water and bring slowly to the boil.
Meanwhile, add the apricots whole or if you prefer, slice the apricots in half and remove the stones.
Cover the saucepan and simmer until the apricots are soft (5-10 minutes depending on ripeness and whether they are stoned or not).
Turn into a bowl, serve chilled with Jersey pouring cream.
