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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: 10 mins
    total time: 2 hours
  • servings: 8


  • 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

Cook's Note

Apricots can be refrigerated in syrup up to 1 week.


  1. Step 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. Step 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.

Martha Stewart Living, March 2012