Home baking has skyrocketed in popularity in recent years and it seems like the only thing better than a home baked dessert is a dessert containing gin.
Created by Anna Barnett for Slingsby Gin, this recipe has it all: fruit, sweetness and a good dollop of marmalade gin.
Slingsby Marmalade Gin is made in Harrogate with the usual array of local botanicals included and the addition of Yorkshire marmalade.
The recipe serves 4 and takes 25 minutes to cook after 15 minutes of preparation. The results are truly stunning, both visually and to taste.
- 2 generous slugs of Slingsby Marmalade Gin
- 6 apricots – halved
- 1 orange – zested and juice added
- 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
- 1 tsp vanilla bean paste – or use remaining half of pod
- Zest of half an orange
- 2 heaped tbsp of icing sugar – or to taste
- Several sprigs of mint – leaves picked
- 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 a mixing bowl, whisk your double cream until thick and until it begins to hold its 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.
- 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.
Recipe from Anna Barnett / Slingsby Gin.