• Prep Time:
  • Cooking Time:
  • Serves: 1 Cup

Honey-Poached Apricots

  • Recipe Submitted by on

Category: Desserts, Fruit

 Ingredients List

  • 6 oz Dried apricots or 2 lb
  • -fresh apricots, ripe but
  • -not overly soft
  • 3 c Water, preferably spring or
  • -filtered water
  • 1 c Granulated sugar
  • 1/3 c Flavorful unpasteurized
  • -honey, not buckwheat
  • 1/2 lg Vanilla bean or hull of 1
  • -bean
  • 1 (2 inch) cinnamon stick
  • 2 tb Lemon juice

 Directions

If using dried apricots, bring the water to a boil. Separate each dried
apricot into halves. Place in a bowl and pour boiling water over top; let
soak overnight. Transfer apricots and soaking liquid to a heavy bottomed 2
quart saucepan.

If using fresh apricots, use a paring knife to cut fruit in half along the
cleft. Remove stones. Place apricot halves in a heavy bottomed 2 quart
saucepan with the water.

Add sugar, honey, vanilla bean, cinnamon stick and lemon juice to the
apricots. Set a heatproof plate directly on top of the fruit, ensuring
that every piece is submerged, but none is resting on the bottom.

Bring poaching liquid to a gentle simmer over medium-low heat. The syrup
should just simmer, not boil; lower heat if necessary. Poach until
apricots are very soft, but not quite at the point of complete collapse, 30
to45 minutes. The fruit should resemble a compote, more than distinct
apricot halves. With a slotted spoon, lift fruit out of the poaching syrup
and set aside to cool to room temperature.

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