Roasted Apricots with Vanilla, Cinnamon and White Wine

This is such a delicious summer pudding. It’s so simple to make, but the apricots and syrup are so fragrant, it really is rather special.

Roasted Apricots with Vanilla, Cinnamon and White Wine

Serves 4

Ingredients

12 apricots, halved and stones removed

1 vanilla pod, split

1 small piece cinnamon stick

100ml white wine

100g caster sugar

Whipped cream, crème fraîche or ice cream, to serve

Method

Preheat the oven to 180C/Gas Mark 4. Place the halved apricots into an ovenproof dish, cut side up, in a single layer.

Put the remaining ingredients into a pan and bring to the boil really quickly. Stir, so that the sugar dissolves. Pour over the apricots. Cover with foil and bake for 20 minutes. Then, remove the foil and bake for another 10-20 minutes, until the apricots are stick and tender, but not collapsing. At the later stages of cooking, keep an eye on them and check that they don’t catch, as every oven is different. Serve with cream, crème fraîche or ice cream.