Simple Poached Apricots Recipes

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

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.

POACHED APRICOTS

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

POACHED APRICOTS

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.

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.

VANILLA-POACHED APRICOTS WITH ZABAGLIONE

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.

POACHED APRICOTS

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.

POACHED APRICOTS WITH ROSEWATER

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.

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.

POACHED APRICOT HALVES

Steps:

• In a 4-to-5-quart pot over medium heat, combine 4 cups water with sugar, lemon peel, ginger, cardamom, and vanilla scrapings. Bring mixture to a boil. Cook until sugar dissolves, and then reduce the heat to low. Simmer, uncovered, until the liquid has thickened slightly, about 10 minutes.
• Add apricots to pan. Rinse a double thickness of cheesecloth under cold water, and drape it over apricots so all the fruit is covered by the cloth and submerged in liquid.
• Continue simmering until apricots soften slightly, 2 to 4 minutes. Remove from heat, and let cool completely. Use immediately, or transfer apricots and poaching liquid to a storage container. Make sure the apricots are completely submerged in liquid. Refrigerate until ready to use, up to 4 days.

VANILLA POACHED APRICOTS

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.

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.