Side Pannel
Honey-Poached Apricots
Honey-Poached Apricots
- Recipe Submitted by ADMIN on 09/26/2007
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.
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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