Sichuan Peppered Fruit

Preparation info
  • Serves


    • Difficulty


Appears in
Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

Sichuan peppercorns, much used in Chinese cookery, can be bought in oriental food stores and some large supermarkets. Mild and wonderfully aromatic, they make this mixture of poached apricots (or you could use yellow plums) and fresh strawberries truly mouthwatering. The colours are very glamorous, too.


  • 500 g/1 lb 2 oz fresh apricots
  • 125


Preheat the oven to 170°C/325°F/gas mark 3. Slice the apricots in half and remove the stones. Place in a fairly large ovenproof dish and sprinkle with the caster sugar. Roughly crush the peppercorns and coriander seeds and scatter them amongst the apricots. Pour in the lemon juice and