You can poach any stone fruit; just adjust the cooking time and remove the fruit when tender.
Photography: Marcus Nilsson
Martha Stewart Living, June 2013
- Prep Time 15 minutes
- Total Time 55 minutes
Yield Makes 10 apricot halves
- 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
- 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.
Apricots in syrup can be stored in refrigerator up to 3 days.
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