Poached Apricots
When poached in agave nectar, these apricots blossom in color, fragrance, and flavor. The same method can be used to poach other stone fruit such as peaches, nectarines, or plums.
December 16, 2009
Serves 4 to 6
What you need:
- 1 cup water
- 1/4 cup agave nectar
- 1 vanilla bean, sliced open lengthwise
- 1 pound ripe, firm apricots, halved and pitted
What you do:
- In a medium saucepan, combine water, agave nectar, and vanilla bean. Bring the ingredients to a boil, reduce heat, cover, and simmer 5 minutes.
- Add the apricots and cover. Simmer until the apricots are just tender, about 5 minutes.
- Remove the apricots and place in a bowl. Turn up the heat on the saucepan and allow the poaching liquid to come to a boil. Cook until the liquid has reduced and thickened.
- Strain the syrup and pour over the apricots. Allow to cool before serving.
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