New This Month

Simple Poached Apricots

These apricots pair well with vanilla all-natural frozen yogurt, as pictured.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Body+Soul, June 2009


  • 3 cups water
  • 1/4 cup plus 1 tablespoon agave nectar (more if desired)
  • 4 strips organic orange peel, each about 3 inches long
  • 6 medium-ripe apricots (about 1 pound), pitted and cut into sixths or quarters


  1. Bring water, agave nectar, and orange peel to a brisk simmer in a medium saucepan over high heat. Add apricots, pushing down to cover with liquid; reduce to a gentle simmer. Cook until apricots are just tender, 2 to 5 minutes, depending on ripeness.

  2. Transfer apricots gently with a slotted spoon to a shallow bowl or dish. Pour just enough liquid over them to cover and return saucepan with remaining liquid to stove. Simmer over medium-high until reduced by half and lightly syrupy, about 10 minutes.

  3. Strain syrup into dish with apricots. Refrigerate at least 1 hour and serve.

Cook's Notes

Apricots from farmers' markets are usually tastier than store varieties.

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