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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.

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