Best 12 Simple Poached Apricots Recipes

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**Dive into a delightful culinary experience with our collection of poached apricot recipes!**

Succulent, juicy, and bursting with natural sweetness, apricots are a summertime delight that can be transformed into a variety of tantalizing treats. Our curated recipes offer a delectable journey through the world of poached apricots, showcasing their versatility and ability to elevate any occasion. From classic desserts like Apricot Clafoutis and Apricot Galette to refreshing beverages like Apricot Sparkler and Apricot Iced Tea, these recipes will tantalize your taste buds and leave you craving more. Get ready to embark on a culinary adventure that celebrates the beauty and flavor of this summer fruit.

Let's cook with our recipes!

PERFECT POACHED FRUIT



Perfect Poached Fruit image

Provided by Ina Garten

Categories     dessert

Time 50m

Yield 10 servings

Number Of Ingredients 11

1 (750 ml) bottle vin santo
1 1/2 cups sugar
1 large cinnamon stick
6 whole cloves
1 vanilla bean
1 orange, zest julienned
1 lemon, zest julienned
10 whole Bosc pears
1 1/2 cups large dried figs
1 1/2 cups large dried apricots
3/4 cup large dried pitted prunes

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 APRICOT HALVES



Poached Apricot Halves image

Poaching apricots takes little time. If you continue to simmer apricots in their poaching liquid, you'll have the start of a very easy jam; it will set without additives because of the fruit's natural pectin. Use this recipe to fill hand pies, top cheesecake, or amp up panna cotta.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 dozen

Number Of Ingredients 6

1 1/2 cups sugar
3 strips (about 2 inches long) fresh lemon peel, pith removed
2 thin slices fresh ginger
7 cardamom pods, cracked
1 vanilla bean, split lengthwise and scraped
12 small ripe apricots, halved and pitted (about 1 1/2 pounds)

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.

POACHED APRICOTS WITH PISTACHIO AND AMARETTO MASCARPONE



Poached Apricots With Pistachio and Amaretto Mascarpone image

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

Scant 1/2 cup/100 milliliters Sauternes
1/2 lime
1/4 teaspoon vanilla bean paste (or 1/2 teaspoon pure vanilla extract)
1/3 cup/67 grams granulated sugar or caster sugar
6 medium ripe apricots (about 2/3 pound/280 grams), halved and pitted
3/4 cup/80 grams raw unsalted pistachios, toasted and finely chopped
2.8 ounces/80 grams hard amaretti cookies, such as Lazzaroni brand, roughly crumbled (you'll need two 2.3-ounce/65-gram packages)
1 tablespoons granulated sugar or caster sugar
8 ounces/140 grams mascarpone, at room temperature
1/2 cup/100 grams heavy cream (double cream), lightly whipped to soft peaks
1 teaspoon orange blossom water
1 teaspoon lime zest

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

HONEY VANILLA POACHED APRICOTS



Honey Vanilla Poached Apricots image

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

1 cup water
3 tablespoons honey
3 tablespoons sugar
1/2 vanilla bean, halved lengthwise
3/4 pound fresh apricots, halved lengthwise and pitted

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.

POACHED APRICOTS



Poached Apricots image

Provided by Food Network

Time 10h10m

Yield 6 servings

Number Of Ingredients 7

1/2 pound of dried apricots
1/4 cup sugar
3 cardamom pods, crushed and seeded
1 teaspoon fresh lemon juice
1/2 cup drained yogurt
1/2 cup ricotta
3 tablespoons unsalted pistachio nuts, peeled and chopped

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 WITH KAYMAK



Poached Apricots With Kaymak image

Provided by Florence Fabricant

Categories     dinner, dessert

Time 2h

Yield 6 servings

Number Of Ingredients 6

1/2 pound large dried Turkish apricots
1/4 cup sugar
3 cardamom pods, crushed and seeded
1 teaspoon fresh lemon juice
1 cup kaymak, very thick yogurt or mascarpone (see note)
3 tablespoons finely chopped peeled unsalted pistachios

Steps:

  • Place apricots in 2 cups water, and soak overnight.
  • Preheat oven to 300 degrees. Pour soaking liquid into 1-quart ovenproof saucepan. Add sugar, cardamon seeds and lemon juice, and bring to boil. Add apricots. Moisten and crumple a small sheet of parchment paper, and cover apricots. Cover saucepan, and bake in oven for 1 1/2 hours. Allow apricots to cool in syrup, and then refrigerate until well chilled.
  • Drain apricots, reserving syrup. Split each, and fill with kaymak, yogurt or mascarpone. Arrange in shallow serving dish, spoon some syrup over apricots, scatter with pistachios and serve.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 19 milligrams, Sugar 14 grams

POACHED APRICOTS



Poached Apricots image

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

1 kg sulphur free dried apricot
1 cup sugar
2 vanilla beans, split
1 pinch salt

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



Poached Apricots image

Provided by Jonathan Reynolds

Categories     easy, quick, side dish

Time 30m

Yield 3 cups

Number Of Ingredients 1

12 ounces dried Turkish 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.

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

POACHED APRICOTS



Poached Apricots image

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

30 dried apricots, preferably California
2 cups water
1 1/2 cups sugar
1/2 vanilla bean, split and scraped, pod reserved for another use

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 WITH ROSEWATER



Poached apricots with rosewater image

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

50g golden caster sugar
400g ripe apricot , halved and stoned
few drops rosewater
Greek yogurt , to serve
handful pistachios , roughly chopped, to serve

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

POACHED APRICOTS IN VANILLA-THYME SYRUP WITH CRèME FRAîCHE



Poached Apricots in Vanilla-Thyme Syrup with Crème Fraîche image

Categories     Milk/Cream     Fruit     Herb     Brunch     Dessert     Poach     Quick & Easy     Lemon     Apricot     Vanilla     Summer     Thyme     Simmer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

1 vanilla bean, halved lengthwise
3 cups water
2 cups sugar
5 (3- by 3/4-inch) strips fresh lemon zest
2 large sprigs fresh thyme
10 fresh apricots, halved and pitted (1 3/4 pound)
Accompaniment: crème fraîche

Steps:

  • Scrape seeds from vanilla bean with tip of a sharp knife into a 2-quart saucepan and add pod, water, sugar, zest, and thyme sprigs. Bring to a boil, stirring until sugar is dissolved, then add apricots and simmer, stirring once or twice, until tender, 2 to 6 minutes (depending on ripeness).
  • Spoon syrup over warm apricots in bowls and top with dollops of crème fraîche.

VANILLA-POACHED APRICOTS WITH ZABAGLIONE



Vanilla-Poached Apricots with Zabaglione image

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

For apricots
1/2 vanilla bean, halved lengthwise
1 1/2 cups water
1 cup sugar
3 (4- by 1-inch) strips fresh lemon zest
1/8 teaspoon salt
1 1/4 pounds firm-ripe fresh apricots, halved lengthwise and pitted
For zabaglione
3 large egg yolks
1/3 cup sugar
2 tablespoons dry white wine (preferably Swiss)

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.

Tips:

  • Choose ripe, firm apricots for poaching. Overripe apricots will become mushy, while unripe apricots will remain hard.
  • Use a heavy-bottomed pot to prevent the apricots from sticking to the bottom and burning.
  • Add a little bit of sugar to the poaching liquid to help bring out the natural sweetness of the apricots.
  • You can also add other spices and flavorings to the poaching liquid, such as cinnamon, cloves, or vanilla bean.
  • Poach the apricots until they are tender but still hold their shape. This will usually take about 15-20 minutes.
  • Once the apricots are poached, you can serve them immediately or chill them and serve them later.

Conclusion:

Poached apricots are a delicious and versatile dessert that can be enjoyed on their own or used in a variety of other dishes. They are easy to make and can be customized to your own taste preferences. Whether you serve them warm or cold, topped with whipped cream or ice cream, or use them in pies, tarts, or salads, poached apricots are sure to be a hit.

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