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.
A ripe apricot is a thing of beauty, it 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 apricot? Honestly it’s a bit of a gamble but if you’ve landed on some not quite ripe ones a quick poach will save the day.
Poaching apricots in wine is an easy way to turn not ripe fruit into an excellent dessert. Poaching softens and intensifies the flavors of the apricots. A little heat is all that’s needed to draw out the best in under ripe apricots and concentrate their flavor.
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.
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- 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.
How to Poach Apricots:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- You’ll start by making the poaching liquid by combining the wine, vanilla and honey in a pan and bringing the mixture to a simmer.
- Next place the apricot halves into the pan.
- Simmer the apricots in the liquid until they are tender but not falling apart. (This will depend largely on the ripeness of your apricots.)
- When the apricots are done, transfer them to a serving dish and return the remaining poaching liquid to a simmer and cook until reduced to a syrup.
- Serve the poached apricots topped with the poaching syrup.
Add a little yogurt on the side, a scattering of pistachios and you have a light and easy dessert.
More Recipes with Stone Fruit:
Poached Apricots
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
- 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)
- Chopped pistachios 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.
Notes
Storage:
Poached apricots and syrup can be made ahead of time and chilled until needed. Store in an airtight container in the fridge.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 114Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 26mgCarbohydrates: 11gFiber: 1gSugar: 8gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Cassie says
What an amazing combination of flavors and colors. This is beautiful and so fitting for the season!
Carolyn says
SUCH a great way to enjoy the not-quite-ripe fruit, Sylvie. I am bookmarking this!
thyme (Sarah) 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.
the wicked noodle 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!
leaf (the indolent cook) says
This is my kind of recipe! Good on you for making the most out of those apricots. Beautiful end result.
Katrina @ Warm Vanilla Sugar says
Wow. Super fabulous! This is so perfect for summer.
Barbara 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.
El Pasticcio says
Great recipe for summer and beautiful pics!!
shruti | a spoonful of yumm says
love the way you magnify ingredients 🙂 never seen such beautiful looking pistachios. i love mangoes - definitely summery
myfudo says
Poached fruits are a delight. Love your pictures, as always =)