Food & Cooking Recipes Lillet-Poached Apricots 3.1 (29) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 4, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 55 mins Yield: 10 apricot halves You can poach any stone fruit; just adjust the cooking time and remove the fruit when tender. Ingredients 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 Directions 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. Rate it Print