Baked apricots with raspberries

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Baked apricots with raspberries | Easy Fruit Dessert Recipes
Baked apricots with raspberries


  • 100ml rosé wine
  • 6tbsp caster sugar
  • 1 bay leaf
  • 1 vanilla pod, split and seeds scraped
  • 9 ripe apricots (about 750g)
  • 200g raspberries


  1. Heat the oven to 180°C/fan oven 160°C/mark 4. Put the wine, sugar, bay leaf and vanilla pod in a small saucepan and slowly bring to the boil to dissolve the sugar. After a minute of boiling, remove from the heat.
  2. Halve the apricots by cutting along the natural indentation on the fruit. Remove the stones. Lay the apricots cut-side down in a baking dish and pour over the wine mixture, including the vanilla pod and bay leaf - tuck these among the fruit.
  3. Bake for 20-30 minutes; the timing will depend on the ripeness of the fruit and you can test them by occasionally inserting a skewer. It should meet no resistance. Remove from the oven and scatter the raspberries over the top so that they warm up in the residual heat.
  4. To serve, carefully lift the fruit from the baking dish and lay on a shallow serving plate. Pour the remaining liquid over the top and serve three apricot halves per plate with whipped cream or crème fraîche and almond biscuits.

Photographs: Helen Cathcart | Food preparation and styling: Rosie Birkett | Prop styling: Linda Berlin

Top tips

Sugar quantities will vary depending on the sweetness of the fruit you use, so do adjust as necessary. 


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