Poached Apricots

  • Yield: Makes 30 apricots

Source: Martha Stewart Living, January


  • 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. Cover, and simmer, stirring occasionally, until apricots are soft but not mushy, about 22 minutes. Apricots in syrup will keep, covered and refrigerated, for up to 2 days. (Warm apricots over low heat.)


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