Season: Spring Summer 

Poached Apricot in vanilla with citrus syllabub

Ingredients :

For the poached apricots

250ml white wine

1 orange, halved

Vanilla pod

55g caster sugar

1 apricot, halved and stone removed

For the syllabub

284 ml double cream

2 tbsp icing sugar

1/2 vanilla pod,  seeds only

1 lemon, juice & zest only

2 fresh mint sprigs, to garnish

Method :

  1. For the  apricots, heat the wine in a deep saucepan to reduce slightly for 3-4 mins.  Squeeze over the orange juice and add the squeezed orange halves to the pan.
  2. Using a sharp knife, scrape the seeds out of the vanilla pod.  Set aside half of the seeds and add the pod and half the seeds to the pan.
  3. Add the sugar and let it dissolve then add the apricot halves.  Simmer for 5 mins, then take the pan off the heat and allow to cool.
  4. For the syllabub, whisk together the cream with the vanilla seeds until soft peaks form.
  5. Add the juice lemon zest and icing sugar, fold together gently.
  6. Spoon the cream mixture into two tall desert glasses, top each with a sprig of mint and half a poached apricot.