Poached Apricots With Rosewater Recipes

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LILLET-POACHED APRICOTS



Lillet-Poached Apricots image

You can poach any stone fruit; just adjust the cooking time and remove the fruit when tender.

Provided by Martha Stewart

Categories     Food & Cooking

Time 55m

Yield Makes 10 apricot halves

Number Of Ingredients 8

1 bottle (750 ml) Lillet
3 cups water
1/4 cup sugar
1 vanilla bean, split and scraped
4 green cardamom pods, slightly split open
2 star-anise pods
5 apricots (about 1 pound), halved and pitted
Whipped cream, for serving

Steps:

  • Bring wine, water, sugar, vanilla bean and seeds, and spices to a simmer in a medium pot, stirring until sugar has dissolved. Add apricots, pushing down gently so fruit is submerged. Cover surface with a parchment round and simmer just until apricots are tender when pierced with a knife, 6 to 8 minutes. Transfer as done to a dish, using a slotted spoon, and cover with another piece of parchment. 2. Bring poaching liquid to a boil and cook until reduced to 1 1/2 cups, about 40 minutes; strain. Let apricots and reduced liquid cool, then serve together with whipped cream.

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