Spicy Roast Apricots

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Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

I like to serve stone fruit cooked like this with almost any roast — except perhaps beef. This is quick to make and adds a special twist to the menu. It can be made up to 2 days in advance.


  • 9–12 apricots, halved and stones removed
  • 1 fresh red chilli, finely chopped
  • 1 small thumb fresh ginger, peeled and grated
  • 2 star anise
  • 2 cloves
  • 1 teaspoon coriander seeds
  • 4 tablespoons sugar
  • 80 ml (2 ½ fl oz) cider vinegar
  • ½ teaspoon salt


Preheat oven to 200°C/400°F/Gas Mark 5. Lay apricots in a non-metal roasting dish. Place everything else in a saucepan and bring to the boil. Boil 20 seconds then pour over the apricots. Bake until some of the fruit begins to colour — about 15–20 minutes. Serve hot or cold.