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Poached Apricots with Panettone

Poached Apricots with Panettone

Preparation time 15 mins, plus cooking
Serves 4.

Poaching is a great way to add flavour to apricots. Poached apricots are good by themselves, with pannacotta, icecream in a pudding or with yoghurt. Increase the quantities and store leftover apricots in the fridge for up to a week. Toasted pannetone makes a delicious breakfast or dessert with any fruit either fresh or cooked. You could substitute the panettone for brioche or french toast.


Poached Apricots
1kg apricots
300ml water
100ml white wine
200g caster sugar
1 cinnammon stick
1 vanilla bean

4 slices panettone


Place all ingrediants, except apricots in a saucepan heat gently until sugar dissolves. Increase heat and bring to the boil, then simmer for 5 minutes.
Add apricots to liquid, cut baking paper to the same size as the saucepan and cover the apricots with this (this is called a cartouche) which helps keep the apricots in the liquid.
Poach fruit for approximatly 8 minutes, until apricots are soft but still keeping their shape. Remove from heat and allow to cool in the syrup. Remove when cool gently peel skin off (optional) and open gently to remove the seed without halving the apricots.
Toast the panettone, spread with the marscapone and top with cool or reheated apricots, a little syrup and garnish with mint.

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