baked apricots

Isle of Wight Apricots. Fruity and flavoursome

8 Jul 2014

Category: recipes

Apricots are normally seen growing in warmer climates but the combination of the Island’s mild climate, low levels of frost, ideal soil conditions and lots of TLC, Farmer Jack's Stuart Pierce has become one of the first British Farmers to succeed in growing apricots successfully in the UK. 

Apricots are not only packed with vitamins and minerals, they are also extremely versatile in sweet and savoury dishes alike.  Eaten ‘au naturel’ for the perfect snack, pickled, poached, or grilled… the choice is yours.  They make a wonderful compliment to game too and they make the most scrumptious apricot conserve.  Whether it’s an Apricot Pavlova, Turnover or Tart Tatin… enjoy Isle of Wight apricots at their best.

Try this fabulous recipe:  BAKED APRICOTS



  1. 600g redcurrants or other berry fruits
  2. 175g caster sugar
  3. 16 small ripe apricots, halved and stoned
  4. 3 tbsp sweet dessert wine
  5. 3 tbsp soft brown sugar
  6. Few sprigs of thyme
  7. 2 tbsp demerara sugar


  2. 1. Preheat the oven to 180°C/fan160°C/gas 4. Place the apricots cut-side up in an ovenproof dish, drizzle with the wine and sprinkle with the soft brown sugar and  thyme. Roast for 15 minutes, then sprinkle with the demerara sugar and cook for 10 minutes more. Allow to cool a little and serve with creamy vanilla ice cream.