Recipe home
Apricots and figs in vanilla-scented syrup
Ingredients
250g dried Hunza or unsulphured apricots
250g dried figs
2 vanilla pods, split lengthways
2 tbsp halved kernels of unsalted pistachios
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Method
1 Separate individual fruits and spread in a dish in which they can be served. Add the split vanilla pods and water to cover. Cover and leave in a cool place for two days, shaking the dish and mixing now and again, and adding more water, if necessary, to keep the fruit submerged.
2 Scatter with the pistachios and serve with clotted or thick pouring cream.
Recipe by Rosemary Stark
Comments
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- Going, going gone! Bidding for bygones at a rural auction
- Comfort food: celebrate Bonfire Night with soups, chestnuts & homemade sausages
- Champions of the crafts: meet the Artisan Awards winners
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