Needing to use up a few spare apricots I had in the fridge, I noticed the surplus of rosemary I also had. I ‘put two and two together’ and came up with this recipe. Easy, flavoursome, vegan and delish!
- Handful of ripe apricots ( I used 4) halved and stoned
- 100ml water
- A small glass of white wine
- 100g granulated sugar
- juice & zest of 1 lemon
- 1 shot of ABSOLUT CITRON
- 3 shots of Amaretto
- Handful of fresh rosemary, chopped
- Handful of fresh mint leaves, ripped
- 20g corn flour, slaked in some lemon juice
Start by making the syrup. In a pan, add the water and sugar and stir until dissolved. Next, add the lemon zest, lemon juice, wine, vodka, amaretto and the rosemary. Cook until it reduces to a sticky syrup. It should make the kitchen smell amazing by this point. Slake the corn flour then add and stir until thickened. Now add the mint leaves and maybe a bit more rosemary. Take off the heat and add in the apricots. Put the lid on and just leave it do its thing. I made the syrup this morning, so it’s had a good few hours macerating and stewing, permeating the apricots. To loosen it slightly, and for a bit of extra naughtiness, I did add a splash more of the vodka.
When you’re ready to cook it, transfer the apricots into some pots with some of the syrup. I used some terracotta tapas dishes, to emphasise that warm, Mediterranean rustic feeling. Preheat the oven to 180°C (or just leave the oven on after making dinner, as I did.)
Now, for the amaretti style topping. To make, simply put:
50g wheat breadcrumbs into a bowl. Add in 20g of brown sugar, 20g of ground almonds, 1 shot of amaretto, some lemon zest and 1 drop of almond extract in with the breadcrumbs. Melt a knob of vegan butter ( I used Vitalite) in either the microwave or on the hob, add and mix into the crumb mixture. Sprinkle on top of the macerated apricots and bake for 20 minutes (or so). Leave to cool slightly and serve with Vegan ice cream or Vegan cream.