Slingsby gin drunken orange and apricots with thyme and vanilla

Serves – 4

Preparation time – 15 minutes

Cooking time – 25 minutes

Ingredients –

6 apricots – halved

1 orange – zested and juice added

2 generous slugs of Slingsby’s marmalade gin

vanilla pod – halved and scraped out – all added

2 tbsp honey

5-6 sprigs of fresh thyme

several turns of black pepper

4 meringue nests – crumbled

600ml double cream

1-2 tsp orange blossom

1tsp vanilla bean paste – or use remaining half of pod

zest of half an orange

2 heaped tbsp of icing sugar – or to taste

To Garnish

several sprigs of mint – leaves picked

sprig of fresh thyme

Instructions –

Preheat your oven to 190 degrees Celsius.

Place the halved apricots (facing up), orange juice and zest, Slingsby gin, vanilla, honey, thyme and black pepper in a roasting dish and mix all the ingredients together. Roast for 20-25 minutes depending on how ripe your apricots are. The riper they are the less time they’ll need in the oven. You want them soft but not mushy!

Crumble your meringue and set to one side.

In mixing bowl whisky your double cream until thick and until it begins to hold it’s shape. Add in the orange blossom, vanilla, zest and icing sugar, gently combining or folding through so that you don’t over whip the cream. Taste and ensure the levels of zest, vanilla and sugar are to your preference adding more of each depending on how sweet you like your desserts. I find the meringue adds a good hit of sweetness to this dish so tend to keep the cream on the less sweet side. Refrigerate until ready to serve.

Prepare your herbs to garnish.

Once your apricots are ready, spoon over the cooking liquor and allow to cool for a few minutes. Combine the meringue with the cream and add generous dollops to each of your serving bowls or plates. Next divide up your apricot halves, drizzle over the delicious cooking liquor and finish with a scattering of mint and thyme leaves. Serve straight away.

Note – The apricots can be cooked in advance and served cold too.