Just received a bucket of freshly picked Central Otago apricots from my dear friend Laura.  Made a apricot and oat slice, apricot and cardamom cake and now poached some for breakfast or as we did had them warm with pouring cream (as you do) for a snack!!

POACHED APRICOTS (OR PEACHES, PLUMS)

I had a little dessert wine in my fridge so I used this up but this is only if you have it. I have cut down on the sugar as the fruit doesn't need to be soaking in cups of sweet syrup.  If we were preserving them, then that is a different story as we need to preserve them but for this recipe as they are stored in the fridge it won't matter.

Ingredients

1kg fresh firm apricots (peaches or plums), halved and stoned removed

3/4 cup sugar (you can use honey or coconut sugar)

1 cup sweet wine, white wine (optional)

2 cups water, if not using wine add additional 3/4 cup water

1 cinnamon stick

1 star anise

1 vanilla pod, split

Method

In a deep saucepan add all the ingredients except the fruit and bring to the boil, reduce the heat to a gentle simmer and add the apricots, cover with a round of greaseproof paper (this will keep them submerged).

Poach gently until the fruit is just tender all the way through.  I check them by gently piercing the centre with the tip of a small knife.

When ready cool in syrup and store submerged in the fridge.

This syrup can be used many times for additional fruit.

Can be stored in fridge for up to 2 weeks.