- 1kg apricots, halved and stoned
- 2 vanilla pods
- 4 tablespoons caster sugar
- 1 glass brandy
- 1 lemon, juice only
- Double cream, to serve
- Cut the apricots in half, de-stone and lay out on a roasting dish, cut side up.
- Split the vanilla pod and toss the seeds with the sugar.
- Sprinkle over the apricots and drizzle over the brandy and lemon juice.
- Bake in a preheated oven, 170oC/gas mark 3 for 40 minutes. Serve with lots of double cream.
This way also works well with peaches.