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Poached Apricot Halves

Recipe photo courtesy of Dana Gallagher

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.

Source: Martha Stewart Living, June 2003



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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