PERFECT POACHED FRUIT
Steps:
- Place the vin santo, sugar, cinnamon, cloves, vanilla bean, and zests in a large, shallow saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
- Peel the pears, leaving the stems intact, and scoop out the seeds from the bottom with an apple corer or melon baller. Lay half the pears on their sides in the poaching liquid and simmer for 20 minutes, carefully turning the pears once with a spoon. Remove with a slotted spoon. Poach the remaining pears in the same liquid. Snip off the hard stems from the figs with scissors. Add the figs, apricots, prunes, and the first batch of poached pears and simmer 5 to 10 more minutes, until the pears and the dried fruit are all tender.
- Chill the pears, dried fruit, zests, and poaching liquid. Remove the cinnamon, cloves, and vanilla bean before serving if you like.
POACHED APRICOTS WITH PISTACHIO AND AMARETTO MASCARPONE
This dessert, which manages to be both rich and wonderfully refreshing, requires very little effort. Make sure, though, that you use apricots that are at their very best. Other light dessert wines can be used instead of Sauternes.
Provided by Yotam Ottolenghi
Categories parfaits and trifles, dessert
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Poach the apricots: Add Sauternes, lime half, vanilla, sugar and 3 tablespoons/40 milliliters water to a saucepan just big enough to hold the apricot halves in one layer. Place the pan over high heat and cook until the sugar has melted and the liquid boils.
- Remove the pan from the heat and place the apricots in the hot liquid, cut sides down. Leave them to poach in the residual heat until they are soft but still hold their shape (20 to 40 minutes, depending on how ripe they are) flipping them every 10 minutes. Set the apricots aside to cool slightly. (If not serving immediately, transfer the apricots to a covered container and refrigerate until needed.) Squeeze the lime into the syrup and then discard it; return the saucepan with the syrup to medium-high heat and simmer until reduced to about 1/4 cup/70 milliliters, 5 to 6 minutes. Set aside at room temperature until needed.
- Prepare the mascarpone mixture: Combine pistachios, amaretti cookies and sugar. Add three-quarters of this mixture to a bowl with the mascarpone and mix it all together until combined, then fold in the cream.
- To serve, divide the apricots and the amaretti cream between four bowls. Pour the syrup over the apricots and sprinkle the remaining amaretti and pistachio crumble over the cream. Finish with orange blossom water and lime zest and serve.
Nutrition Facts : @context http, Calories 595, UnsaturatedFat 18 grams, Carbohydrate 52 grams, Fat 41 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 19 grams, Sodium 312 milligrams, Sugar 35 grams
FLAMBEED VANILLA-POACHED PEARS WITH APRICOT SAUCE
This is a great dessert for a fancy party or a girl's night in! I love pears, and I love this recipe, because lighting the rum on fire caramelizes the sugar, and pulls out the flavor of the pears. I served this dish to a rich couple and got a hefty tip back, so I figured it must have been good!
Provided by Anna
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Bring 1 1/2 cups water, sugar, and vanilla extract to a boil in a saucepan over high heat. Add 3 or 4 pear halves, reduce heat to medium, and simmer gently until the pears have just turned tender, about 5 minutes. Remove cooked pears to a warm chafing dish or metal serving dish, and continue to cook the remaining pears.
- Increase heat to medium-high, and boil the syrup until it has reduced to 1 cup. Stir in apricot preserves and return to a boil. Dissolve the cornstarch in 2 tablespoons of water and stir into the simmering syrup. Cook and stir until thickened and clear, about 30 seconds.
- To serve, pour the hot sauce over the pears, and sprinkle with the rum. Carefully ignite the rum tableside with the lights turned low. Let the alcohol burn out before serving.
Nutrition Facts : Calories 188.1 calories, Carbohydrate 43.7 g, Fat 0.2 g, Fiber 2.7 g, Protein 0.5 g, Sodium 12.7 mg, Sugar 32.2 g
POACHED APRICOTS
Provided by Food Network
Time 10h10m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Wash and then soak the dried apricots in 2 cups of water overnight.
- Pre-heat the oven to 300 degrees.
- Drain the apricots over a bowl. Transfer the liquid to a saucepan and add the sugar, cardamom pods, and lemon juice. Bring to a boil and add the apricots. Cover the apricots with a small sheet of parchment paper. Cover the pan and poach the apricots in a 300-degree oven for 1 1/2 hours. Then let the apricots cool in their liquid; then chill.
- Just before serving, lift out the apricots to drain. Mix the yogurt and ricotta together, open each apricot and stuff it with the yogurt mixture. Place the stuffed apricots on a serving plate, spoon over a little syrup. Garnish with pistachios. Recommended drink: Camomile Tea, infused with cardamom, cinnamon and clove
SIMPLE POACHED APRICOTS
These apricots pair well with vanilla all-natural frozen yogurt, as pictured.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h15m
Number Of Ingredients 4
Steps:
- Bring water, agave nectar, and orange peel to a brisk simmer in a medium saucepan over high heat. Add apricots, pushing down to cover with liquid; reduce to a gentle simmer. Cook until apricots are just tender, 2 to 5 minutes, depending on ripeness.
- Transfer apricots gently with a slotted spoon to a shallow bowl or dish. Pour just enough liquid over them to cover and return saucepan with remaining liquid to stove. Simmer over medium-high until reduced by half and lightly syrupy, about 10 minutes.
- Strain syrup into dish with apricots. Refrigerate at least 1 hour and serve.
Nutrition Facts : Calories 502 g, Fat 2 g, Protein 6 g
POACHED APRICOTS
Use this in our Floating Islands with Ricotta Cream and Poached Apricots.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 30 apricots
Number Of Ingredients 4
Steps:
- Mix all the ingredients in a medium saucepan over medium heat. Cover, and simmer, stirring occasionally, until apricots are soft but not mushy, about 22 minutes.
POACHED APRICOTS
Make and share this Poached Apricots recipe from Food.com.
Provided by katew
Categories Dessert
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Soak apricots in cold water for 1/2 hour or more.
- Transfer with soaking water to large pan.
- Add sugar, scrape seeds from vanilla beans.
- Add seeds and pod to the pan.
- Bring slowly to a simmer.
- Cook gently till very tender - about 40 minutes.
- Cool then strain.
- Place strained off juice into pot and reduce over heat by 1/3 or.
- till syrupy.
- Cool then serve apricots and juice with cream.
Nutrition Facts : Calories 530.7, Fat 0.8, Sodium 42.8, Carbohydrate 137.7, Fiber 12.2, Sugar 122.3, Protein 5.7
POACHED APRICOTS WITH ROSEWATER
This low-fat, simple dessert combines tender fruit and fragrant syrup
Provided by Good Food team
Categories Dessert, Dinner
Time 30m
Number Of Ingredients 5
Steps:
- Put the sugar into a medium pan with 150ml water. Heat gently until the sugar dissolves, then add the apricots and simmer for 15 mins until soft. Take off the heat, splash in the rosewater and leave to cool. Spoon into glasses to serve, topped with a few dollops of the yogurt and a scattering of nuts.
Nutrition Facts : Calories 161 calories, Carbohydrate 41 grams carbohydrates, Sugar 41 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium
HONEY VANILLA POACHED APRICOTS
Categories Fruit Dessert Poach Quick & Easy Low Sodium Apricot Vanilla Summer Honey Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a 1 1/2-quart saucepan simmer water, honey, sugar, and vanilla bean, covered, 5 minutes. Add apricots and simmer, covered, until just tender but not falling apart, 2 to 5 minutes, depending on ripeness of fruit.
- Transfer apricots with a slotted spoon to a bowl and boil syrup until reduced to about 1/2 cup. Pour syrup over apricots and chill 25 minutes.
VANILLA POACHED APRICOTS
Make and share this Vanilla Poached Apricots recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a medium saucepan, stir sugar into water and wine.
- Slit vanilla bean open along the side and spread it apart exposing the tiny dot-like seeds.
- Cut the vanilla bean crosswise into several pieces and place them in the pan.
- Bring mixture to a boil, reduce heat to simmer, cover and cook 5 minutes.
- Add apricots; shake them to settle them into liquid.
- Heat just until mixture begins to boil.
- Apricots should be tender but not falling apart.
- Cook slightly longer if fruit is still firm.
- Using a slotted spoon, gently remove apricots, leaving liquid in pan.
- With cover off, reduce poaching liquid to about 1/2 cup.
- Remove and discard vanilla bean pieces.
- Pour concentrated syrup over apricots.
- Cool; chill if time permits before serving.
Nutrition Facts : Calories 79.5, Fat 0.3, Sodium 2.2, Carbohydrate 17.1, Fiber 1.5, Sugar 15.5, Protein 1.1
POACHED APRICOTS
Provided by Jonathan Reynolds
Categories easy, quick, side dish
Time 30m
Yield 3 cups
Number Of Ingredients 1
Steps:
- Simmer apricots in water to cover until very soft, about 25 minutes. Chop if desired and serve on their own or with toast, pancakes, French toast, cereal or yogurt.
Nutrition Facts : @context http, Calories 82, UnsaturatedFat 0 grams, Carbohydrate 19 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 16 grams
VANILLA-POACHED APRICOTS WITH ZABAGLIONE
Categories Mixer Citrus Egg Fruit Dessert Spring Summer Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Poach apricots:
- Scrape seeds from vanilla bean into a 2-quart saucepan, then add pod, water, sugar, zest, and salt. Bring to a boil, uncovered, over high heat, then boil 1 minute.
- Carefully add apricots, then reduce heat and poach at a bare simmer, turning over once, until fruit is tender but still holds its shape and skins are still intact, 2 to 6 minutes. Transfer apricots and syrup to a large shallow bowl and cool to room temperature, about 1 1/2 hours.
- Make zabaglione:
- Beat together yolks, sugar, and wine in a deep 4-quart metal bowl with a handheld electric mixer at medium speed or whisk vigorously until combined well.
- Set bowl over a 4-quart pot of barely simmering water and beat mixture until tripled in volume, 5 to 6 minutes.
- To serve:
- Spoon 2 or 3 apricot halves into each of 6 glasses and top with zabaglione. Serve immediately.
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