Home > Apricot recipes > Drunken apricots with biscotti and cream

Drunken apricots with biscotti and cream

Name: Drunken apricots with biscotti and cream
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 12 ripe apricots; 375ml sweet white wine such as monbazillac or muscat; 40g shelled (unsalted) pistachios; 65g biscotti or cantuccini biscuits, broken into large chunks; 150ml double cream, chilled

Published: 9 Sep 15
Updated: 18 Mar 24

Sweet, boozy apricots with nutty pistachios and crunchy biscotti…a recipe made in Heaven, and this is really easy. You can start to make it ahead, meaning there’s less stress on the night, too.

Easy
August 2015

Test kitchen approved

Serves 4
Hands-on time 5 min, plus over night soaking

Sweet, boozy apricots with nutty pistachios and crunchy biscotti…a recipe made in Heaven, and this is really easy. You can start to make it ahead, meaning there’s less stress on the night, too.

Nutrition: per serving

Calories: 434kcals
Fat: 26.2g (13.8g saturated)
Protein: 5.4g
Carbohydrates: 26.6g (18.7g sugars)
Fibre: 3g
Salt: 0.1g

Save recipe

Save

Save recipe Print

Rate

Ingredients

12 ripe apricots
375ml sweet white wine such as monbazillac or muscat
40g shelled (unsalted) pistachios
65g biscotti or cantuccini biscuits, broken into large chunks
150ml double cream, chilled

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Quarter the apricots and discard the stones. Put the apricot quarters into a bowl and pour over the wine. Cover with cling film and chill for at least 24 hours (see Make Ahead). The next day, divide the apricots among 4 clean sealable jars. Divide half the wine evenly among the jars (strain and keep the rest to pour over fruit sorbets). Seal and chill.
Lightly bash the pistachios in a pestle and mortar or roughly chop, then put with the broken biscotti in a sealable tub. Put the cream in a sealable bottle and keep chilled with the apricots in a cool box. To serve, drizzle cream over the apricots and top with the biscotti and pistachios.

Recipe from August 2015 Issue

Nutrition

Nutrition: per serving

Calories: 434kcals
Fat: 26.2g (13.8g saturated)
Protein: 5.4g
Carbohydrates: 26.6g (18.7g sugars)
Fibre: 3g
Salt: 0.1g

delicious. tips

Use any ripe fruit you like here – plums and figs would also work well.
You can leave the apricots to macerate in the wine for up to 48 hours in the fridge.