Name: Apricot pie with ginger wine syrup
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: 800 gram canned apricot halves; 1/2 cup sweet dessert wine; 4-6 pieces crystallised ginger, chopped; 1 block flaky puff pastry (or use 2 pre-rolled sheets); 1 egg, whisked lightly with 1 tbsp milk for egg wash; icing sugar, to dust; ice cream or whipped cream (or both), to serve

Apricot pie with ginger wine syrup

Put your energy into making the filling for Nici Wickes' apricot pie recipe and cheat a little by using bought pastry. Serve with ice cream and extra ginger wine syrup for a delicious dessert

Serves 6

Prep

30M

Cook

30M

Total

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Ingredients

800 gram canned apricot halves

1/2 cup sweet dessert wine

4-6 pieces crystallised ginger, chopped

1 block flaky puff pastry (or use 2 pre-rolled sheets)

1 egg, whisked lightly with 1 tbsp milk for egg wash

icing sugar, to dust

ice cream or whipped cream (or both), to serve

Method

1.Preheat oven to 180°C and place a baking tray in to heat.

2.Drain the apricots, making sure to reserve the juice.

3.Simmer the reserved juice with the wine and ginger for 7-8 minutes or until reduced and thickened a little. Cool completely.

4.Cut the pastry block in half. Roll out one half to line a pie dish – leaving an overhanging. Prick all over with a fork. Spoon in the apricots. Pour over ½-¾ cup cooled ginger wine syrup (any remaining syrup can be drizzled over when serving).

5.Roll out the remaining pastry for the lid, brushing the edges with water. Lay over the apricots and press the edges to seal. Make a few cuts in the top with a sharp knife. Brush all over with the egg wash.

6.Place the pie on top of the hot tray. Cook for 25-30 minutes or until golden brown and puffed up. Rest for 5 minutes before serving.

7.Serve with ice cream and/or whipped cream drizzled with the leftover syrup.