ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Apricots and Plums Poached in Rosé Wine

Photo: Marie Hennechart
Active time 15 mins
Total time 45 mins
Yield 6
While visiting Spain's Navarra region, Alex Raij saw fruit trees growing in a parcel of Garnacha vines. To pay homage to the mixed plot, she plucked apricots and plums and poached them in a rosé made from Garnacha grapes.


  • 1 cup sugar
  • 2 1/2 cups dry rosé wine
  • 1/2 vanilla bean, split
  • 1 piece (3-inch) lemon zest
  • 1/2 teaspoon salt
  • 6 (large) plums, firm, ripe, pitted and halved, pits reserved
  • 6 (large) apricots, firm, ripe, pitted and halved, pits reserved
  • Sweetened crème fraîche, for serving
  • Butter cookies, for serving

How to Make It

  1. In a large skillet, combine the sugar, rosé, vanilla bean, zest, salt and fruit pits. Bring to a boil to dissolve the sugar. Cover, remove from the heat and let stand for 15 minutes.

  2. Discard the pits. Bring the liquid to a simmer and add the plums and apricots. Poach the fruit over moderate heat, turning a few times, until just tender, 5 to 8 minutes. Let the fruit cool in the liquid to room temperature, then refrigerate until chilled. Serve the fruit in bowls with some of its poaching liquid, along with crème fraîche and cookies.