While it’s the season for summer stone fruit I like to use them as much as possible. The basis of this week’s recipe was given to me by an old friend Jane. Her cousins Rob and Nicki, the owners of Rockburn Orchards, had raved about the way Jane roasted their Moorpark apricots for dessert. I phoned Jane for her secret ingredient. It’s verjus and vanilla bean syrup from Vineco. We’ve taken Jane’s recipe and added a few extra things.
Ingredients and Method
De-stone and half any stone fruit and place in a baking dish cut side up. The fruit needs to be on the firm side of ripe but not hard. I did apricots in one dish and white nectarines in the other.
Splash the fruit with the vanilla verjus syrup and either brandy or red wine.
Next drizzle over runny honey or sprinkle with a little brown sugar.
Amongst the fruit place a 3-4 whole cinnamon sticks a 5-6 whole star anise.
Bake in a slow oven at about 130-140◦C for 45-60 minutes. The time will depend on the firmness and size of the fruit.
Serve with cream or plain yoghurt or a fruit sorbet.