12 Jan Baked Apricots


Baked Apricots

12 January 2016

PREP. TIME: 15 MIN   -   COOK TIME: 60 MIN   -   SERVES: 4

These fruit are delicious eaten warm or cold.

An old fashioned way to serve is serve hot apricots with French toast made with slices of bread steeped in milk, then in beaten egg, fried in butter and sprinkled with sugar!

Recipe Template

It is astonishing how the vanilla enhances the flavour of apricots.

For more extravagant occassions, 2 or 3 tablespoons, Alsation or Swiss Kirsch can replace some of the water. This fruit alcohol is one one which goes remarkably well with apricots, but a little goes a long way.


1 kg apricots
6 tablespoons vanilla sugar


6 tablespoons white sugar AND 1 vanilla pod
6 tablespoons water


3 tablespoons water, and
3 tablespoons kirsch


1 large pot


Step 1.

Preheat the oven to 160 Celcius

Step 2.

Wipe the fruit with a damp cloth, make an incision along the natural division, using a small fruit knife remove the pip and arrange the apricots cut side down in a pyramid shape in a small baking dish

Step 3.

Sprinkle over the sugar and add the optional vanilla pod

Step 4.

Moisten with 6 tablespoons water or a mixture of water and kirsch. If the fruit is very ripe, less liquid will be needed.

Step 5.

Bake uncovered for about 1 hour - the apricots are ready once they have softened yet still retain their shape.

To Serve

Spoon the juice over each apricot so that they glisten with the syrup. Carefully pile the apricots into a serving dish - cut side down. Pour over the remaining juices

Serve warm or cold with or without cream, and perhaps with a small glass of kirsch.


Recipe by David, Elizabeth : French Provincial Cooking

Adapted by Elizabeth Peddey

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