Poached Dried Apricots In White Wine Recipes

POACHED DRIED APRICOTS IN WHITE WINE

Steps:

• Simmer apricots in the wine and sugar with cardamom seeds until soft (about 20 minutes).
• Pour apricots into a serving dish and let them sit at room temperature until ready to be eaten. Serve the apricots with mascarpone cheese and, if you like, sugar cookies.

MOSCATO POACHED FRUIT

Steps:

• Combine the wine, sugar, cinnamon, vanilla bean, cloves, orange zest, and lemon zest in a large (10 to 11-inch diameter) pot or Dutch oven, such as Le Creuset. Add 2 cups of water, bring to a boil, reduce the heat, and simmer uncovered for 15 minutes.
• Add the figs, apricots, prunes, and peaches to the simmering liquid and bring to a boil. Lower the heat and simmer uncovered for 15 minutes, stirring occasionally, until all the fruit is tender and the liquid is reduced. (Not to worry if the figs are less tender; you don't want to overcook the rest of the fruit.) Remove and discard the cloves.
• Off the heat, stir in the cherries and allow the fruit to cool to room temperature in the poaching liquid. Refrigerate for at least 4 hours. Reheat and serve warm or at room temperature with poaching liquid and a dollop of crème fraiche.

POACHED TURKISH APRICOTS

Steps:

• Pre-soak the apricots in boiling water just cover them. Add water as needed to keep apricots just covered.
• When the apricots are moist and swollen, remove them and place the apricots in a glass bowl with the brandy and orange juice let them steep for 20 minutes.
• Place the apricots in a sauce pan with the juice and brandy, add the honey, orange rinds, cardamom seeds and almonds and cook for 10 minutes.
• Lift the apricots from the pot with slotted spoon place in a bowl till needed, add a little more honey and brandy to the almonds and cook for a few minutes more.
• Stir the apricots back into the nuts gently.
• Sauce: Heat the cream and reduce by half, add the Amarula and heat through, remove from the heat.
• Spoon the Amarula cream onto 6 white plates.
• Place a round of ginger bread in the middle of each puddle and spoon over the apricots and nuts.

HONEY VANILLA POACHED APRICOTS

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.

SIMPLE POACHED APRICOTS

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.

DRIED FRUIT POACHED IN PORT

Steps:

• Combine all the ingredients in a medium saucepan and bring to a boil. Turn the heat to very low and cover. Cook for about 30 minutes, at which point most of the port will have been absorbed.
• If the fruit is tender, it's done. If not, add 1/2 cup water, bring to a boil again, cover, and cook for another 15 minutes. Repeat once more if necessary.
• Remove the fruit with a slotted spoon, then strain the liquid to remove the spices. Serve a portion of the fruit warm, cold, or at room temperature with a spoonful or two of its juice.
• Substitute almost any sweet or neutral liquid for the port: water, oloroso sherry, red wine (add a tablespoon of sugar), sweet white wine, orange juice, and so on.
• If you prefer less-than-sweet results, add a squeeze of fresh lemon juice at the end of cooking.
• Vary the spices. Try a tiny grating of nutmeg in place of the allspice, peppercorns, and star anise, for example. Some coriander seeds are also nice.
• Since the preparation of this dish is absolutely foolproof, the challenge (and most of the fun) lies entirely in the shopping, especially since there is an incredible variety of dried fruits available, much of it of superhigh quality. In the course of fine-tuning this recipe, I tried not only the obvious prunes, figs, apricots, peaches, and pears, but also cherries, blueberries, strawberries, pineapple, and even banana. I tend toward the traditional but really enjoyed the tartness that dried pineapple added to the mixture and encourage you to experiment and find the mix of fruits that suits you best.

POACHED DRIED APRICOTS AND CURRANTS WITH ZABAGLIONE

Steps:

• Bring water, wine, sugar, honey, oranges, vanilla seeds, and spices to a simmer in a medium saucepan over medium-low heat. Cook, stirring occasionally, until sugar dissolves, about 8 minutes.
• Add apricots and currants. Cover, and cook until apricots have softened, about 30 minutes. Strain through a fine sieve, reserving liquid and transferring fruit to a bowl. Simmer liquid until reduced to 1 cup, about 6 minutes. Strain syrup through fine sieve. Pour syrup over fruit. Refrigerate for at least 4 hours or overnight. Serve with zabaglione.