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Easy Easter Dessert

A lovely fresh recipe for Spring! Poached Apricots with Rosé Vanilla Syrup with New Forest Shortbread

450ml Rosé wine

75g Caster Sugar

1⁄2 Vanilla Pod, split, seeds scraped out

6 firm fresh Apricots, halved, stones removed

4 tbsp vanilla ice cream

Pour the wine into a medium saucepan & add the sugar, vanilla seeds & pod. Stir over a low heat until the sugar dissolves. Add the apricots & cover, poaching very gently for 12-15 minutes or until tender.

Lift the apricots out of the poaching liquid with a slotted spoon & put into a bowl. Boil the liquid rapidly over a high heat for 10-15 minutes to create a thin syrup. Pour over the apricots and leave to cool a little. Remove the vanilla pod.

Serve warm or cold with a scoop of vanilla ice cream & New Forest Shortbread - flavour of your choice!

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