Roast Apricots & Ginger

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Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

Served warm or cold, this is a simple, delicious and slightly tart dessert that’s suitable for rounding off a rich meal. My stepmother Rose would often roast pears for a warm winter dessert, and I owe this dish to her. The ginger goes exceptionally well with the apricots. Mascarpone is the perfect creamy foil to the sharpness of the fruit and spice.


  • 12 apricots
  • 2 fingers of ginger, peeled and finely diced
  • 150g (5oz) demerara sugar
  • 150ml (5fl oz) water


Set the oven to 180°C/350°F/Gas 4. Mix all the ingredients in a large bowl, then gently decant into a roasting dish that’s just large enough to hold it all. Bake for 20-25 minutes until the fruit is just cooked.