Baked Vanilla Apricots with Rosé

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What’s the difference between a recipe and a method? This isn’t a joke, nor a trick question, but what comes to mind when I think about these apricots.

There is so little to be said and done here that I am almost hesitant to share. But Molly did, so here is my take on her apricot recipe/method/whatever:

  • Gather apricots
  • Slice in half, remove stone
  • Dip cut side into sugar of your choice and lay with sugared side up in a baking dish
  • Split vanilla pod, scoop and scatter the seeds over the apricots (or use vanilla sugar, as I did)
  • Grab a wine glass, fill with wine (I used this – it was GOOD), pour into baking dish
  • Place dish in preheated oven (180 deg C) and bake for about 35 minutes (or as Molly so perfectly puts it, until the apricots feel “heavy, slack, almost jiggly, like a slightly tired water balloon’”. Excellent!
  • Serve your apricots (warm or cold) with yoghurt, ice cream, nothing at all, but please don’t forget to splash some of that wine syrup over them.

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Enjoy!

Bake

xoxo

2 thoughts on “Baked Vanilla Apricots with Rosé

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