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Verjuice apricots with brioche and vanilla ice-cream

Australian Gourmet Traveller recipe for verjuice apricots with brioche and vanilla ice-cream.

By Emma Knowles & Lisa Featherby
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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Verjuice apricots with brioche and vanilla ice-cream
The verjuice and bay leaves give an unexpected savoury note to the caramelised apricots.


  • 165 gm (¾ cup) raw caster sugar
  • 150 ml verjuice
  • 12 apricots, halved
  • 1 lemon, juice and peeled rind only
  • 4 fresh small bay leaves
  • To serve: good-quality vanilla ice-cream and toasted brioche


  • 1
    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.
  • undefined: Emma Knowles & Lisa Featherby