Poached Apricot Halves

poached apricots
Photo: Dana Gallagher
2 dozen

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.


  • 1 ½ cups sugar

  • 3 strips (about 2 inches long) fresh lemon peel, pith removed

  • 2 thin slices fresh ginger

  • 7 cardamom pods, cracked

  • 1 vanilla bean, split lengthwise and scraped

  • 12 small ripe apricots, halved and pitted (about 1 ½ pounds)


  1. 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.

  2. 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.

  3. 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.

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