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Gewurztraminer-Poached Apricots

Serve these apricots with a ripe triple-creme cheese such as Pierre Robert, brought to room temperature. They are excellent over cake and ice cream, too.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Martha Stewart Living, March 2012


  • 1 1/2 cups Gewurztraminer wine
  • 3/4 cup sugar
  • 10 green cardamom pods
  • 5 whole star anise
  • 3 wide strips fresh lemon zest
  • 2 cups dried apricots


  1. Bring wine, 3/4 cup water, the sugar, cardamom, star anise, and lemon zest to a boil in a medium saucepan over medium-high heat. Cook, stirring, until sugar dissolves.

  2. Add apricots, cover with a round of parchment, and simmer until fruit is softened and plump, about 45 minutes. Let apricots in syrup cool to room temperature.

Cook's Notes

Apricots can be refrigerated in syrup up to 1 week.


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