Apricots and figs in vanilla-scented syrup

Serves: 4

Edit

Update

Cancel

Total Time: 10

Prep Time: 10

• 250 gram(s) dried Hunza or unsulphured apricots
• 250 gram(s) dried figs
• 2  vanilla pods, split lengthways
• 2 tablespoon(s) halved kernels of unsalted pistachios

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

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!