Honeyed White Wine Poached Apricots with Yogurt and Pistachios

Apricots are simmered in an aromatic syrup made from white wine, vanilla and honey and served with yogurt and topped with pistachios.

.Wine Poached Apricots with Yogurt and Pistachios, Sylvie Shirazi Photography, Gourmande in the Kitchen, food photography

What do you do if you buy not-quite-ripe fruit but you just can’t wait to eat it?

I was impatient and bought some apricots a few days ago that were just not quite ready. I admit I was lured by the deep orange flesh tinged with red specks and the promise of the sweet buttery flesh. Fresh Apricots, Sylvie Shirazi Photography, Gourmande in the Kitchen, food photography

I most look forward to stone fruits in summer and I just couldn’t resist. Suddenly there were apricots at the market and I told myself, “the season is just starting, hold out for the good ones” but promptly disregarded that thought and grabbed a few “just in case.”

The ideal apricot is a thing of beauty; it has a soft velvet skin, deeply colored and lightly fragrant with the most enticing perfume when ripe. A good apricot has a soft but firm flesh (never mealy) and rich honeyed flavor. Not as juicy as a peach but just as enchanting. How do you know if you’ve really found a good one? It’s a bit of a gamble but when in doubt trust your nose.

Apricots with Yogurt and Pistachios, Sylvie Shirazi Photography, Gourmande in the Kitchen, food photography

I should have known these weren’t quite right; they had all the exterior signs but none of the tell-tale fragrance. A few days ripening on the counter might have changed that, but instead I opted to bring out their ambrosial flavor with a quick poach.

Poaching softens and intensifies the flavors of not-quite-ripe fruit. A little heat was all that was needed to draw out the best in these apricots and concentrate their flavor.

Wine Poached Apricots, Sylvie Shirazi Photography, Gourmande in the Kitchen, food photography

Many recipes for poached fruit call for strong spices that can overwhelm the delicate taste of the fruit. I chose to simmer my apricots in an aromatic syrup made from white wine, vanilla and honey to accent their musky floral taste.

Wine Poached Apricots with Yogurt and Pistachios, Sylvie Shirazi Photography, Gourmande in the Kitchen, food photography

It’s not always easy to find perfectly ripe fruit, but when gently poached, they soften and condense in flavor from their time in the heat. Serve them on top of a bowl of rich and extra thick yogurt like Greek yogurt (or crème fraiche if you prefer) and you have a light and easy summer dessert or sweet treat. 

A scattering of chopped pistachios is the perfect finish to these sublime and syrupy apricots.

Serves Serves 8

Honeyed White Wine Poached Apricots with Yogurt and Pistachios

Apricots are poached in a white wine syrup and served with yogurt and pistachios for an easy dessert.

30 minPrep Time

15 minCook Time

Save Recipe


  • 500ml fruity, floral white wine
  • 1/2 vanilla bean, split lengthwise and seeds scraped
  • 6 tbsp/ about 100g orange-blossom or wildflower honey
  • 8 apricots, halved and stoned
  • Greek yogurt for serving
  • ¼ cup / 28g raw chopped pistachios


  1. Combine wine, vanilla pod and seeds, and honey in a medium saucepan. Simmer over low heat until the honey dissolves.
  2. Add the apricots in one layer pushing down gently, so fruit is submerged.
  3. Simmer gently, turning once, until they are just tender but not falling apart, about 2-5 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.
  4. Using a slotted spoon, transfer the apricots to a dish.
  5. Let remaining liquid simmer over medium-high heat until reduced by half and lightly syrupy, strain.
  6. Allow the apricots and syrup to cool, then refrigerate.
  7. Serve the chilled apricots in a shallow bowl with thick yogurt, top with the pistachios and a teaspoon of the reserved syrup.


Gluten-Free, Grain-Free, Vegetarian


What are your favorite summer fruits?


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  1. says

    Those pistachios look like a mutant variety! So large and confident. Loving that vanilla bean…the peaches must be so enjoying their little bath.

  2. says

    Sylvie, this is perfect on so many levels – the photos (of course!), the simplicity of the preparation and the way you let the natural flavors of the fruit shine through. Yep, perfect!

  3. Sukaina says

    Oh those do look great. I’m quite partial to plums as my favorite stone fruit! Roll on summer!

  4. says

    That’s the perfect thing to do with them, Sylvie. Saw some yesterday and debated buying them. Apricots can be mealy even when ripe, but this recipe guarantees a lovely result.

  5. says

    I agree that it’s always better to let the flavor of the fruit shine! Desserts like this always draw me in; it’s hard not to love something that’s relatively good for you and that tastes so great at the same time!

  6. says

    I love the beautiful orange hue of the apricots next to the creamy whiteness of the yogurt. Then, with that delicate pop of green in the pistachios. This would make such a perfect summer ending after a bbq grill. I never thought of poaching fruit…what a great idea.

  7. says

    Ahhh, the signs of summertime are here. Wonderful beautiful recipe to share. I’ll say it every time… I’m smitten with your photography!

  8. Heather | Farmgirl Gourmet says

    Your photos are amazing Sylvie. I love everything about this post.


  9. says

    I have been there too .. getting all tempted with their gorgeous look 😉

    You took the healthy road, I generally do something similar but instead of yogurt I would use mascarpone, or cream or condensed milk!

  10. says

    Sylvie, such a smart and elegant way to enjoy apricots, especially when you find yourself with some that are not perfectly ripe. I have certainly been there 🙂 With the yogurt and pistachios, I would be happy to eat this any time!

  11. says

    Your pictures and styling are great – all of them! Love the close up of the peaches and how beautifully you’ve captured the texture of the apricots. Did you use a macro lens for that shot?

  12. says

    Absolutely love these kind of fresh tasting desserts! Have often made something similar with peaches, which along with apricots are my favorite summertime indulgence

  13. says

    This is a simply but wonderful dessert. I made something similar last year but instead of yoghurt I used mascarpone. Yum!

  14. says

    Sylvie, those apricots look divine! Sadly the apricots I came across when they were in season here in Australia were really teeny, so it was hard to do much with them. Hopefully I’ll come across some big beautiful ones next year so I can try this as I just adore poached fruit.

  15. says

    I know your dilemma, I do find myself sometimes too eager in the produce department, especially when it comes to seasonal fruit. So I did find this post to be very helpful! Also, I am now craving some apricots and know exactly what to look for when buying…or should I say smell for..
    Your recipe here really does showcase all the goodness of apricots-yum!

  16. Jennifer | Mother Thyme says

    What a lovely way to incorporate apricots in a seasonal dessert. I look forward to sitting down after a long day watching the sunset and enjoying a bowl of this.

  17. says

    What an incredible medley of ingredients, Sylvie. The question always is, “what to do with over ripe fruit”, however never have I really thought about those not-so ripe fruits. Love all of this!

  18. says

    These are beautiful! Of all stone fruits I think apricots are the most difficult to find with sweet flavor, perfect to eat so poaching them in that wonderful syrup is ideal. And I love the way you serve them. This is such a lovely summer treat and really an elegant dessert.

  19. says

    Unripe fruit is so disappointing-what a delicious save! I’m a fan of all summer stone fruits, but nectarines have to be my favorite, I think in part, because we had a nectarine tree in our backyard when I was growing up. This looks delicious!