Apricots poached with basil
Basil makes a wonderful companion for fruit like peaches and apricots. These particular stone-fruits are so sweet and juicy, they benefit greatly from the addition of a more aromatic, complex flavour such as basil
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
6
MINUTES
Ingredients
200ml of white or rosé wine
300g caster sugar
1 large bunch of basil, leaves only
8 fresh apricots (or 6 peaches)
Method
Bring the wine, sugar and 500ml of water slowly to the boil in a large pot over a medium heat making sure all the sugar has dissolved. After 5 minutes of being at the boil, reduce the heat so that it is simmering gently on the stove top.
Half your apricots and remove the stones, they should come away from the apricot flesh very easily. If using peaches, you may have a little bit more trouble removing the stones without taking a lot of flesh away as collateral so do this with care.
Place the apricot halves in the simmering syrup cut side down along with most of the basil leaves (reserve a few to leave fresh for a garnish).
Poach the apricots for around 3 minutes before turning them over with a slotted spoon and continuing the poaching for a further 3 minutes until soft.
Remove apricots to a serving plate with a slotted spoon and leave to cool a little. Bring the syrup back up to a boil, leaving it bubble away until you reduce it by around half. Leave to cool to warm before pouring the reduced basil syrup over the apricots, garnish with some fresh basil leaves and serve with crème fraiche, ice-cream or mascarpone.
