- 4 whole apricots
- 50g sugar
- stalk of lemon grass or 4 -5 lemon verbena leaves
- juice 1 small lemon
- individual portion wrapped vanilla ice cream
Stir 50 g of sugar into 500ml water in a saucepan. Bring to a simmer, stirring until dissolved then boil. Now add some lemon flavour: either a whole stalk of lemon grass, or 4-5 lemon verbena leaves or the juice of 1 small lemon.
Slip 4 whole apricots into the syrup, reduce the heat to a gentle simmer – the liquid should be hardly moving – and cook for about 10 -15 minutes, until they are tender. Remove pan and stand in iced water for the apricots to cool in the syrup then decant into a bowl and chill in fridge until needed.
Cut or pull the apricots into halves before placing on a slice of vanilla ice cream – the old fashioned single-serve wrapped in paper variety, on a small plate. Drop a bit of juice around and decorate the plates with lemon or verbena leaves.
John Hawkesby’s wine recommendations
Shooting Star Methode Traditionelle 2010
Morton Estate Non Vintage Reserve Sec