Sunday, 10 June 2012

Mead baked apricots with pistachios

About a dozen Apricots, cut in half with stones removed
2Tbsp golden caster sugar
A wine glass of Mead (I used Lindisfarne)
2 Star anise
1 Cinnamon stick
Chopped pistachios and creme fraiche, to serve

Heat the oven to 180C/fan 160C/gas 4. Arrange to Apricots cut side up on a baking tray, then scatter over the sugar, star anise and cinnamon stick. Pour the Mead into the tray and bake for 30-40 minutes - keep spooning the liquid over the fruit regularly. Serve with the chopped pistachios and creme fraiche.


  1. That sounds wonderful. The shops are full of apricots, but Mead is not very French.Honey comes to mind with....?

  2. A drizzle of Honey would be great Roger - how about a splash of Pineau too? Migle, many thanks for the kind comment.

  3. Yum, I'm waiting for the apricots on the trees here to be a little more ripe before plunging them into marsala. Wish I could take a photo like this......