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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.

4 comments:

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

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

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  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......

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