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Roast Apricots with an Iced Sweet Basil Parfait Dried Fruit Compote recipe

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

This was another top recipe received from Robert Hutchinson who was Sous Chef at Weston Park, Shropshire at the time.


1 Tspn Liquid Glucose
300ml Double Cream
2 Fresh Egg Yolk
85g Caster Sugar
3 Vanilla Pods split and seeded
1 Large bunch of Sweet Basil

8 Small fresh apricots
500g Dried mixed fruit
1 Small jar of honey
2 Lemons juiced
100ml Fresh orange juice



  • Put sugar into a copper pan and add barely enough water to dissolve it in. Bring to the boil for 5 mins. Add Glucose and keep hot but do not reboil.
  • Whip cream with vanilla seeds to soft peaks set aside.
  • Plunge basil into sugar and water while still hot blend until smooth.
  • Using an electric mixer whisk yolks on high until fluffy pour on the basil and sugar mix while whisking being careful not to get burnt.
  • Keep whisking until yolks have doubled and are light and fluffy and cool.
  • Fold in the whipped cream and then pour into a shallow freezer-proof dish or tray to a depth of about 2 inch. Freeze over night.
  • Soak dried fruit overnight in orange juice and teaspoon of honey.
  • Dice two of the apricots and add this to the dried fruit mix.
  • Trim the undersides of the apricots so that they will sit on a plate level. Cut off the tops and pull out the stone. Make a small cavity inside.
  • Stuff apricots with fruit mix. Place lids back on the tops. Place in a roasting tray.
  • Pour a little warmed honey and lemon juice over the top of the apricots.
  • Roast in a hot oven for about 10 minutes or until hot inside.


  • Cut our Parfait with a round pastry cutter and place on a well chilled plate.
  • Place still warm apricot next to Parfait but not touching.
  • Dress plate with fruit coulis and a sprig of fresh mint.

Serves 6

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