Poaching apricots takes little time. If you continue to simmer apricots in their poaching liquid, you'll have the start of a very easy jam; it will set without additives because of the fruit's natural pectin. Use this recipe to fill hand pies, top cheesecake, or amp up panna cotta.

Martha Stewart Living, June 2003


Credit: Dana Gallagher

Recipe Summary

Makes 2 dozen


Ingredient Checklist


Instructions Checklist
  • In a 4-to-5-quart pot over medium heat, combine 4 cups water with sugar, lemon peel, ginger, cardamom, and vanilla scrapings. Bring mixture to a boil. Cook until sugar dissolves, and then reduce the heat to low. Simmer, uncovered, until the liquid has thickened slightly, about 10 minutes.

  • Add apricots to pan. Rinse a double thickness of cheesecloth under cold water, and drape it over apricots so all the fruit is covered by the cloth and submerged in liquid.

  • Continue simmering until apricots soften slightly, 2 to 4 minutes. Remove from heat, and let cool completely. Use immediately, or transfer apricots and poaching liquid to a storage container. Make sure the apricots are completely submerged in liquid. Refrigerate until ready to use, up to 4 days.

Cook's Notes

Keep apricots submerged in poaching liquid or they will turn brown. Mixed with seltzer water, the poaching liquid makes a refreshing apricot fizz.