Lillet-Poached Apricots

Prep Time:
15 mins
Total Time:
55 mins
10 apricot halves

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


  • 1 bottle (750 ml) Lillet

  • 3 cups water

  • ¼ 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


  1. 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.

    Marcus Nilsson

Cook's Notes

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

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