The best apricots to use for this are the ones on the verge of ripeness. They will be able to keep their shape in the poaching; and tenderise into deep flavour with the white sangria or wine, pepper and honey in the pan. The lightness of the poached apricots is then indulgently finished with sweetened cream, reduced poaching syrup, and a grating of chocolate.
6 firm apricots
250ml white sangria (or a sweet, light white wine)
½ tsp black peppercorns
1 tbsp honey
250ml double or whipping cream
2½ tbspicing sugar
50g dark chocolate
Halve and de-stone the apricots. Sit them snugly in a pan then add the sangria, peppercorns and honey. Make sure the apricots are submerged - add some water if not. Heat to a gentle simmer and allow to cook for 3-4 mins until the fruit is tender. Turn off the heat and leave to cool in the syrup.
Lift the apricot halves out of the syrup. Put the poaching liquid pan back on the heat and bubble fast for 10-15mins to reduce to approx 50ml of intensely flavoured, slightly peppery, sweet syrup.
Make the Chantillycream by whipping the cream with the icing sugar until stiff. Fold in the sangria syrup.
To serve: divide the apricot halves between four bowls, plates or glasses. Spoon or pipe over the cream and finish with a grating of chocolate.
(This recipe originally featured for Borough Market.)