Wine-Poached Apricots
By Romney Steele, author of Plum Gorgeous.
How to Make It
Step 1
1
Put wine, 1/2 cup water, sugar, honey, and cardamom pods in a small saucepan. With a small knife, scrape seeds from vanilla bean and add to pan with pod and lemon zest. Bring to a boil over high heat, add apricots, reduce heat, and simmer until apricots just begin to soften, about 5 minutes. Let cool in syrup.
Step 2
2
Strain apricots before using, discarding cardamom pods, vanilla pod, and zest; save syrup for cake icing and to drizzle over ice cream or yogurt.
Step 3
3
Make ahead: Up to 3 days, chilled in syrup.
Ingredients
1/2 cup Muscat wine (Moscato)
7 tablespoons sugar
1 tablespoon honey
2 cardamom pods, cracked
1/2 vanilla bean, split lengthwise
1- by 4-in. strip lemon zest
1 cup dried apricots (preferably California)
Directions
Step 1
1
Put wine, 1/2 cup water, sugar, honey, and cardamom pods in a small saucepan. With a small knife, scrape seeds from vanilla bean and add to pan with pod and lemon zest. Bring to a boil over high heat, add apricots, reduce heat, and simmer until apricots just begin to soften, about 5 minutes. Let cool in syrup.
Step 2
2
Strain apricots before using, discarding cardamom pods, vanilla pod, and zest; save syrup for cake icing and to drizzle over ice cream or yogurt.
Step 3
3
Make ahead: Up to 3 days, chilled in syrup.
Search All of Sunset's Recipes
The Latest
35 Quick and Easy Dinners You Can Make This Winter
