I cannot buy fruit quickly enough for my kids. I no sooner come back from the market with an abundance of peaches, plums, apricots and berries, and they are gone! With the warm weather approaching (we hope), fruit is a daily part of breakfast and dessert. Apricots are especially abundant in the early part of summer, and this simple but elegant recipe for Poached Apricots can perform double duty, as breakfast served atop waffles, pancakes or French toast, and as a stand-alone dessert.
When apricots become unavailable, try this method with peaches or plums.
- 12 Apricots, halved and pits removed
- 3 Cups water
- 1 Cup white wine
- 1 vanilla bean
- ½ Cup sugar
- ¼ Cup Grand Marnier
- Fresh mint, chopped
In a medium saucepan, bring the water, wine, sugar, vanilla bean and Grand Marnier to a simmer.
Stir until sugar dissolves.
Add the apricots and cover the pot.
Be sure the poaching liquid is just at a simmer, as you don’t want to boil the fruit.
When the apricots are tender (pierce with a knife), they are done (about 8 minutes).
Remove the apricots with a slotted spoon to a serving dish or bowl.
Bring the poaching liquid to a boil and cook until it is reduced to about ¾ cup.
Strain the poaching liquid and pour into a cup or bowl.
Chill the apricots and the poaching liquid, and serve well-chilled with vanilla ice cream, whipped cream, or sweetened ricotta that has been mixed with confectionary sugar. Garnish with chopped mint.
The Elegant Occasion Note: This dish can be made a day in advance. Apricots will remain fresh for two days.