Discover the sweet flavor of poached apricots in wine! Poaching apricots in white wine, honey and vanilla intensifies the taste of apricots for a quick and delicious dessert.

Ingredients

• White Wine – Choose a good quality wine you’d drink on its own not a cooking wine, preferably something light and not overly oaked. You can also use water instead if you want a non-alcoholic version.
• Vanilla Bean – Yes you can use vanilla extract but using a vanilla bean here is worth the splurge and will give the poaching liquid a superior flavor. You only need ½ of one bean.
  
• Honey – I like orange blossom or wildflower honey paired with apricots but feel free to use your favorite honey.
• Apricots – Blenheim apricots are the best but any variety will do. Choose apricots that are a rosy orange color and are soft but not mushy.
• 500ml white wine
• ½ vanilla bean, split lengthwise and seeds scraped
• ⅓ cup/112g orange-blossom or wildflower honey
• 8 apricots, halved and stoned
• Yogurt for serving (optional)

Instructions

• Combine wine, vanilla pod and seeds, and honey in a medium pan. Simmer over low heat until the honey dissolves.
• Add the apricots in one layer.
• Simmer gently, turning once, until they are just tender but not falling apart (about 5 minutes). (The amount of time depends entirely on the ripeness of the fruit, so keep checking.) Do not overcook as you want the fruit to remain intact.
• Using a slotted spoon, transfer the apricots to a serving dish.
• Let remaining liquid simmer over medium-high heat until reduced by half and lightly syrupy, strain.
• Serve the apricots yogurt topped with the pistachios if desired. Drizzle with reserved syrup.
  

 

 

Recipe from Sylvie Shirazi