GLOBAL GAS / dessert

Vanilla Poached Apricots with Oat Crunch

Tender apricots served with crisp buttery oats.

Ingredients

• 8 apricots, halved and stoned
• 70 g caster sugar
• 1 tsp vanilla extract
• 60 g rolled oats
• 25 g butter
• 20 g flaked almonds
• 150 g natural yoghurt

Method

1. Heat the oven to 180°C, 160°C fan. Melt the butter and mix with the oats, almonds and 20 g sugar.
2. Spread on a lined tray and bake for 12–15 minutes, stirring halfway through.
3. Meanwhile, simmer 200 ml water with the remaining sugar and vanilla. Add the apricots and gently poach for 5–8 minutes, until tender.
4. Serve the apricots with a little syrup, yoghurt and oat crunch.

Remove individual apricot halves as they soften if they ripen unevenly.