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Apricots in vanilla-brandy syrup

Apricots in vanilla-brandy syrup

Simply serve the apricots with vanilla ice-cream or double cream. You can use the leftover syrup in cocktails or drizzle it over fresh fruit salads. Makes 1.25 litres.

Apricots in vanilla-brandy syrup

Serves 8
Cooking Time Prep time 10 mins, cook 10 mins (plus cooling)
500 gm   caster sugar
3   cinnamon quills
1   vanilla bean, split and seeds scraped
8   apricots, halved, stones discarded
250 ml   brandy


1 Combine sugar, cinnamon, vanilla bean and seeds and 310ml water in a saucepan and bring to the boil, stirring to dissolve sugar. Add apricot halves and turn occasionally until just tender (3-5 minutes). Remove apricots with a slotted spoon and transfer to sterilised jars. Cool syrup, then add brandy and pour over apricots, seal jars, stand until cooled, then store in refrigerator. Apricots will keep refrigerated for 2-3 weeks after opening.


RECIPE Emma Knowles and Lisa Featherby PHOTOGRAPHY Chris Chen STYLING Vanessa Austin


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