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.
Deeba Rajpal (@vindee) says
I bought unripe apricots just this morning. Hopefully I'll get to this absolutely delightful dish soon! WOW!!
TidyMom says
These look delicious! would love it with peaches too!
Robyn Stone | Add a Pinch says
Such beautiful photography, Sylvie! I would absolutely want to have these framed and hung in my kitchen they are so gorgeous!
Tina@flourtrader 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!
Jennifer (Delicieux) 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.
Zita says
This is a simply but wonderful dessert. I made something similar last year but instead of yoghurt I used mascarpone. Yum!
Meeta 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
Vishakha Bharadwaj 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?
Liren 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!
chinmayie @ love food eat says
Gorgeous! How simple and elegant. I never get such fresh apricots here but if I do I know what I'll be making with it 🙂