Baked dried apricots, I should clarify. Being too chilly to grow round here and not being a fruit that travels well, it’s nigh on impossible to find a good apricot in Scotland at the height of summer, let alone in the depths of winter. The dried ones are very nice indeed but just recently I’ve discovered a way to make them beautifully moist and gently spiced.
Baked Apricots with Ginger
- Add the apricots to a ovenproof dish big enough for them to lie one or two apricots deep. Scatter a little chopped crystalised ginger over the top. How much? Depends how gingery you want it. I made about 25 apricots and used 2 marble sized chunks of crystalised ginger. That was enough for a slight zing.
- Pour water over the apricots and ginger until they are just covered. Leave to soak while the oven heats up to 170oC.
- Cover the baking dish with foil and bake the apricots for an hour or until almost all the water is absorbed and there is just a little sticky liquid at the bottom of the dish.
- Eat warm or cold on their own or with ice-cream. I used mine to bake an apricot and ginger upside down cake. Shall post recipe later in the week.