Diana Henry's baked apricots with marsala – YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Diana Henry’ s baked apricots with marsala By You Magazine - October 4, 2020 Baked apricots are one of the best summer desserts, at the same time tart and honeyed. They’re good with a dollop of crème fraîche but are even better with marsala ice cream (which is basically Italian zabaglione in ice cream form). This ice is rich and silky. Nassima Rothacker SERVES 8 20 apricots, halved 250ml dry white wine 2 tsp vanilla extract 85g caster sugar FOR THE ICE CREAM 6 large egg yolks 120g caster sugar 150ml full-fat milk 450ml double cream 100ml sweet marsala a squeeze of lemon (add it to taste) 1. To make the ice cream, beat the egg yolks and sugar in an electric mixer for 2 minutes until pale and frothy. Heat the milk and cream together in a saucepan until it’s steaming then whisk this into the egg mixture, pouring slowly and whisking all the time. 2. Rinse out the pan, put the egg and cream mixture into it and set it over a low heat. Cook gently, stirring all the time, until the mixture coats the back of a spoon (if you run your forefinger through the custard it should leave a channel). Don’t get the mixture too hot or it will scramble. Pour the custard into a bowl set in a sink full of cold water so that it cools quickly. Stir it every so often as it’s cooling. Add the marsala, taste and add a little lemon juice (oddly it intensifies the flavour of the marsala but you need to be careful not to overdo it). Cover and chill the mixture in the fridge. Churn the custard in an ice-cream machine then transfer to the freezer to firm up. If you don’t have an ice-cream maker put the custard into a metal container and put in the freezer. You need to remove the mixture and beat it in a food processor (to incorporate air into it) 3-4 times during the freezing process. 3. Preheat the oven to 190C/170C fan. Lay the apricots, skin side up, in slightly overlapping circles or rows in a shallow ovenproof dish. Mix the wine with the vanilla and pour it over. Sprinkle on the sugar. Bake for 20-25 minutes (depending on the ripeness of the fruit) until tender and slightly caramelised in patches. Leave to cool. 4. Serve the baked apricots with the marsala ice cream. Buy the book and help a great cause This recipe is from A Taste of Home: 120 Delicious Recipes from Leading Chefs and Celebrities compiled by Kyle Cathie, price £25, to be published on 15 October by The Passage Trading Services Ltd. YOU readers can buy copies from Waterstones, where at least £20 from each sale will go straight to The Passage. For more details, go to waterstones.com. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved