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Recipe Inspiration from Waitrose


Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different using this Month's Health Food, Apricots?


See more Recipes from Waitrose



Hazelnut meringue with roasted apricots Hazelnut meringue with roasted apricots

Gluten free

  • Preparation time: 25 minutes, plus cooling
  • Cooking time: 1 hour
  • Total time: 1 hour 25 minutes, plus cooling

Serves: 10-12


  • 500g apricots, halved
  • 3 pieces stem ginger in syrup, shredded, plus 2 tbsp syrup
  • 250g golden caster sugar, plus 2 tbsp extra
  • 5 egg whites
  • 1 tsp cornflour
  • 1 tsp white wine vinegar
  • 100g pack roasted chopped hazelnuts
  • 300ml double cream, softly whipped
  • 200g Greek yogurt


  1. Preheat the oven to 220˚C, gas mark 7. Toss the apricots, ginger, syrup and 2 tbsp sugar on a baking sheet. Roast for 15 minutes, until soft; set aside to cool.

  2. Meanwhile, line a large, rimmed baking tray (about 25cm x 30cm) with baking parchment. Whisk the egg whites with a pinch of salt to stiff peaks, then gradually whisk in the 250g sugar. In a small bowl, stir together the cornflour and vinegar, then whisk in. Finally, fold in the nuts and spread out on the tray.

  3. Lower the oven temperature to 180˚C, gas mark

  4. Bake the meringue for 45 minutes, until set and golden; set aside to cool. Beat together the cream and yogurt, spoon over the meringue, then top with the apricots and any juices. SF


Domaine Rotier Renaissance Vendanges Tardives

Made from Len de l’Elh (or Loin de l’Oeil), native to south-west France, this wine will age well but is deliciously fruity in its youth. Maturation in acacia oak adds complexity to the opulent fruit. Chill gently and pair with cheese or desserts.



Apricot TrifleApricot Trifle

This is adapted from a cutting from The Independent of about 15 years ago. I love a trifle made with just one fruit; it’s such a celebration of a particular flavour. Bought custard will do, but ensure it’s a good one.

  • Preparation time: 30 minutes, plus overnight chilling
  • Cooking time: 30 minutes, plus infusing
  • Total time: 1 hour

Serves: 8


  • 1 Vanilla pod, split, seeds scraped out
  • 284ml Double cream
  • 200ml Milk
  • 6 Egg yolks
  • 125g Caster sugar
  • 240g Caster sugar
  • 2 Lemons, juice and 2 strips of peel
  • 14 Apricots, halved, stoned
  • 8 Amaretti biscuits
  • 16 Sponge fingers
  • 8 tbsp Apricot brandy
  • 5 tbsp Apricot jam, at room temperature
  • 40g Flaked toasted almonds
  • 400ml Whipping cream
  • 1 tbsp Crystallised violets


  1. A day in advance, heat 500ml water with 200g sugar, the juice of 1 lemon and the peel. Add the apricots – poach until they are tender but still holding their shape. Set them aside with the peel; reduce the syrup by two-thirds over a high heat and set aside.

  2. Crumble the amaretti into a glass bowl, then lay the sponge fingers over. Spoon on 6 tbsp brandy and about 200ml poaching liquor. Spread over the jam, half the almonds and the apricots. Cover and refrigerate overnight.

  3. For the custard, put the vanilla pod and seeds in a heavy-based pan with the cream and milk; heat until almost boiling. Allow to cool and infuse for 20 minutes, then remove the pod. Beat the yolks and sugar and drizzle on the milk mixture while stirring. Put over a low heat and stir until thick enough to coat the back of a spoon. Don’t let it boil. Pour into a bowl and leave to cool.

  4. Spoon the custard over the apricots in the bowl, cover and put back in the fridge for 15 minutes. Put the remaining lemon juice in a bowl with 40g caster sugar. Slowly pour in the whipping cream and whisk until it holds its shape, gradually adding 2 tbsp brandy. Spoon the cream over the trifle; scatter the remaining almonds on top. Add the crystallised violets just before serving.

Lustau Moscatel de Chipiona

A fresh and soft and smooth sweet white wine made from Moscatel grapes from Jerez in southern Spain. A delicious sweetie with high natural acidity to balance all that sweet grapey fruit. Exclusive to Waitrose.

Apricot TartApricot Tart

This tastes best on the day it is made, but you can make the pastry in advance and freeze or chill overnight.

  • Preparation time: 40 minutes, plus 1 hour chilling
  • Cooking time: 8 minutes
  • Total time: 1 hour 48 minutes

Serves: 6


  • 115g granulated sugar
  • 1/2 vanilla pod
  • 440g apricots
  • 170g plain flour
  • Pinch of salt
  • 85g softened butter, diced
  • 85g caster sugar
  • 3 large egg yolks Filling


  1. Make the pastry: sift the flour and salt on to a clean surface. Make a well in the centre and add the other pastry ingredients. Using your fingertips, lightly jab the butter, sugar and yolks until they are worked together. Using a palette knife, flip and cut the flour into this mixture until it forms chunks of soft dough. Cool your hands under the cold tap before lightly kneading the mix into a smooth dough. Wrap in a polythene bag and chill for an hour.

  2. Preheat the oven to 190C, gas mark 5.

  3. Roll out the pastry, then gently lift into a 23cm tart ring. Gently press it into the ring. Prick the base and line with greaseproof paper. Fill with baking beans or rice and chill for 30 minutes.

  4. Bake the pastry blind for about 7 minutes, then remove the paper and beans and bake for a further 2-3 minutes, until it loses its raw look.

  5. Meanwhile, put the sugar and vanilla pod in a wide saucepan with 115ml water. Set over a low heat, stirring occasionally, until the sugar has dissolved. Halve the apricots and, using a hammer, crack open their stones. Extract the almond-like kernels and add to the syrup, to give it a lovely almondy flavour. Add a single layer of apricot halves to the hot syrup, turning them so that they are coated on both sides, but leaving them cut side down in the syrup. Cook very gently for barely 2 minutes until they are just cooked but still retain their shape. Remove with a slotted spoon and arrange on a large plate. Repeat the process with the remaining apricot halves. Once all are cooked, tip any excess juice from the apricot plate into the saucepan and bring the mixture up to the boil. Cook vigorously until it forms a thick syrup, but make sure that it does not caramelise. Strain into a clean container.

  6. Arrange the apricot halves, cut side down, in the pastry case and spoon over some of the thickened syrup to act as a glaze, coating the apricots. Return to the oven and bake for 8 minutes. Remove and serve once cold.


Domaine des Forges Côteaux du Layon Chaume

A luscious sweet wine with balancing freshness. Chenin Blanc grapes are carefully vinified at cool temperatures in vats and oak barrels, ensuring a wonderful combination of fruity sweetness and bright fresh flavours.

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