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Poached ApricotsWhen gently poached, apricots soften and condense in flavour. Serve them on top of a bowl of rich and extra thick yoghurt like Greek yoghurt.


serves totaltime preptime cookingtime
4 persons 25 minutes 10 minutes 15 minutes



{tab Ingredients}

  • 450 grams Apricots, fresh
  • 125 grams Sugar
  • Cinnamon Stick or
  • Lemon Rind

{tab Instructions}

  1. Wash and dry the apricots.
  2. Put the sugar with 300 ml of water and thinly pared lemon rind or cinnamon in a saucepan and place over low heat until the sugar has dissolved.
  3. Bring to the boil and cook for 2 minutes.
  4. Strain this syrup through a sieve.
  5. Cut the apricots in half with a small sharp knife.
  6. Twist the two halves to separate.
  7. Discard the stones.
  8. Return the syrup to the pan, place the apricot halves, rounded side down, in the syrup and bring slowly to the boil.
  9. Reduce the heat, cover and simmer gently until the fruit is tender, about 15 minutes.
  10. Leave to cool.


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