The verjuice and bay leaves give an unexpected savoury note to
the caramelised apricots.
165 gm(¾ cup) raw caster sugar150 mlverjuice12apricots, halved1lemon, juice and peeled rind only4fresh small bay leavesTo serve:good-quality vanilla ice-cream and toasted brioche
Spread sugar in an even layer in the base of a large frying pan and cook over medium-high heat until starting to melt (2-3 minutes). Add half the verjuice, stir to dissolve, then add apricots in a single layer, cut-side down. Add bay leaves and lemon rind, cook until caramelised (4-5 minutes), then turn apricots. Add lemon juice and remaining verjuice, and cook until apricots are just tender. Cool in syrup and serve with vanilla ice-cream and toasted brioche.