Summery Provençal apricots

• 75cl bottle dry fruity rosé wine1
• golden caster sugar↗175g g
• vanilla pod↗1

  split open lengthways with a sharp knife, then cut in 4 (keep the seeds inside)

• ripe fresh apricots↗700g g
• vanilla↗

  ice cream, to serve

Step-by-step instructions

1. 1

   Pour the wine into a saucepan, tip in the sugar and then add the pieces of vanilla pod. Stir over a low heat until the sugar has dissolved, then add the apricots. Cover and gently poach the apricots until just softened - about 15-20 minutes for whole fruit and 10-15 minutes for halves.

2. 2

   Lift the apricots out and put them in a bowl. Boil the liquid hard for 8-10 minutes to make a thin syrup, then pour over the apricots and leave to cool. Serve warm or cold, with a good vanilla ice cream and a piece of vanilla pod to decorate.