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Poached Apricots

Use this in our Floating Islands with Ricotta Cream and Poached Apricots.

  • Yield: Makes 30 apricots

Source: Martha Stewart Living, January 2009


  • 30 dried apricots, preferably California
  • 2 cups water
  • 1 1/2 cups sugar
  • 1/2 vanilla bean, split and scraped, pod reserved for another use


  1. Mix all the ingredients in a medium saucepan over medium heat. Cover, and simmer, stirring occasionally, until apricots are soft but not mushy, about 22 minutes.

Cook's Notes

Apricots in syrup will keep, covered and refrigerated, for up to 2 days. (Warm apricots over low heat.)

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