- 1 1/2 cups water
- 1 1/2 cups wine
- 3/4 cup sugar
- 2 cm piece of ginger, sliced
- 1 cinnamon stick
- 3 strips of orange peel, approx. 10 cms long
- 4 apricots, halved, stones removed
- marscapone, creme fraiche, labne, natural or soy yoghurt, to serve.
Combine water, wine, sugar, ginger, cinnamon and orange peel in a saucepan and bring to the boil. Once sugar has dissolved bring the liquid to a gentle simmer and lower apricot halves into the pan. Gently press a piece of baking paper over the apricots to ensure they remained covered by the poaching liquid.
Poach for 2-4 minutes or until a small sharp knife pierces the flesh without much resistance and the apricot easily slides off when the knife is lifted. The flesh should be juicy and tender, not mushy and falling away from the skin.
Remove apricots with a slotted spoon, and leave aside to cool.
Increase heat and continue to simmer poaching liquid until it has reduced and a syrupy consistency has been reached.
To serve arrange apricots in bowls and pour over a few spoonfuls of reduced poaching liquid. Top with a dollop of marscapone, creme fraiche, labne, natural or soy yoghurt.