• 29 Ratings

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

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Cook's Notes

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

Reviews

29 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 11
  • 1 star values: 2