Vine Leaves and Apricots

A delicious, aromatic but simple to prepare dessert, this delicious dish fills the air with a sweet ambrosia of fruit and spice. Serve cold with cream.

4-6 SERVINGS

1 teaspoon butter

2 ½ oz. canned vine leaves, drained, rinsed in hot water and patted dry with kitchen paper towels

2 lb. fresh apricots

8 oz. Vanilla Sugar

2} oz. preserved ginger, drained and chopped

4 fl. oz. apricot brandy

2 fl. oz.

½ cup water

Preheat the oven to low 275 °F (Gas Mark 1, 140°C). Using the teaspoon of butter lightly grease a medium-sized ovenproof casserole.

Line the bottom and sides of the casserole with the vine leaves.

Arrange the apricots in the prepared casserole. Sprinkle over the vanilla sugar and ginger.

Pour over the brandy and water, and cover the casserole with the lid or aluminium foil.

Place in the oven and cook for 6 hours.

Remove the casserole from the oven and set aside to cool completely before serving.

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