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
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Ingredients
- 800 grams 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
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