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Lillet-Poached Apricots


You can poach any stone fruit; just adjust the cooking time and remove the fruit when tender.

  • Prep:
  • Total Time:
  • Yield: Makes 10 apricot halves

Photography: Marcus Nilsson

Source: Martha Stewart Living, June 2013


  • 1 bottle (750 ml) Lillet
  • 3 cups water
  • 1/4 cup sugar
  • 1 vanilla bean, split and scraped
  • 4 green cardamom pods, slightly split open
  • 2 star-anise pods
  • 5 apricots (about 1 pound), halved and pitted
  • Whipped cream, for serving


  1. Bring wine, water, sugar, vanilla bean and seeds, and spices to a simmer in a medium pot, stirring until sugar has dissolved. Add apricots, pushing down gently so fruit is submerged. Cover surface with a parchment round and simmer just until apricots are tender when pierced with a knife, 6 to 8 minutes. Transfer as done to a dish, using a slotted spoon, and cover with another piece of parchment. 2. Bring poaching liquid to a boil and cook until reduced to 1 1/2 cups, about 40 minutes; strain. Let apricots and reduced liquid cool, then serve together with whipped cream.

Cook's Notes

Apricots in syrup can be stored in refrigerator up to 3 days.

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