Poached Apricots

Having grown up with a high-yielding Blenheim apricot tree in the yard, I am a sucker for apricots. For a few weeks each year, Mom produced her legendary apricot pies. She and Dad canned quarts-upon-quarts of apricot jam, which Dad ate like candy, straight from the jar. These not-too-sweet poached apricots stand on their own but are elevated paired as a topping with Robert’s Vanilla Ice Cream (page 239) or Panna Cotta (below). They are equally amazing as a condiment for roast pork, ham, or grilled pork chops. If serving with meat, remove from the fridge a few hours prior to serving so they are room temperature, or microwave to warm them.

Poached Apricots 

Makes 4 cups apricots, 5 cups with syrup
2 cups white wine (great use for leftover wine)
2 cups honey
2 whole vanilla beans
3 pounds fresh apricots (slightly under-ripe), pitted and quartered

Directions

1. In a large pot combine wine, honey, and vanilla beans. Bring to a boil, stir, reduce to a solid simmer, and allow to reduce for 20 minutes.

2. Add apricots, toss with a wooden spatula to ensure they are all coated with poaching liquid. Adjust heat so that they gently boil. Poach until tender, folding them gently a few times into the syrup. Depending on ripeness, the apricots will cook for 6 to 9 minutes; you want them to be soft but not disintegrating.

3. Use a slotted spoon to transfer apricots to a container with a closable lid. Reduce remaining syrup by boiling until thick, about 10 minutes. It will foam as it boils, so remove it from the heat towards the end to see how it is reducing. About halfway through, pour the juices that have accumulated in the apricots into the pot to reduce as well. Pour syrup over the apricots to cover. Any leftover syrup is terrific as a base for a barbecue sauce, a glaze for roasted meat, or as a simple syrup in a favorite summer cocktail. Use it, don’t toss it.

4. When cool, tightly cover and refrigerate for up to a week.

Photos: Lynn Donaldson