Читать книгу Slow Cooking: Easy Slow Cooker Recipes - Katie Bishop - Страница 19

PREPARATION TIME: 10 MINUTES

COOKING TIME: 6–9 HOURS

SERVES 4

VEGETARIAN

These delicate, velvety little fruits always seem to disappoint when eaten raw. Slow cooking them coaxes out their unique flavour making them utterly irresistible. Check thatyour slow cooker is happy on the warming function overnight – read the manufacturer’s instructions.

10 fresh apricots, halved and stoned

2 lemons (preferably unwaxed)

225g (8oz) caster sugar

1 vanilla pod

Place the apricots in the slow cooker dish. Peel the lemons with a vegetable peeler and add the peel to the apricots together with the juice of half a lemon. Mix gently until the fruit is completely coated in the juice, then pour in enough cold water to cover and add the sugar.

Using a small sharp knife, cut the vanilla pod in half lengthways and scrape the seeds out with a knife into the slow cooker, then add the pod.

Cover with the lid and cook on the warming function overnight or for up to 9 hours until the apricots are meltingly soft. Serve hot just as they are with a little of the syrup, or with muesli and yogurt.

WHAT ABOUT…

making a syrup. Remove the apricots after cooking and pour the syrup into a small saucepan. Bring to the boil over a high heat and simmer for 10 minutes or until reduced and thickened. Spoon the syrup over the apricots and serve.