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Apricots Poached in Orange Muscat

Apricots Poached in Orange Muscat

Notes: For a dramatic presentation, spoon fruit over vanilla ice cream in big wine goblets.

Sunset JUNE 1997

  • Yield: Makes 6 servings


  • 1 1/2 cups Orange Muscat wine
  • 1 cup orange juice
  • 1/2 cup sugar
  • 2 pounds firm-ripe apricots, halved and pitted
  • 2 tablespoons minced crystallized ginger
  • 1 tablespoon grated orange peel


1. In a 5- to 6-quart pan, combine wine, orange juice, and sugar. Bring to a boil over high heat, stirring often.

2. Add apricots, cover, and simmer gently until fruit is just tender when pierced, 3 to 5 minutes.

3. With a slotted spoon, transfer fruit to a bowl. Add ginger and orange peel to pan and return syrup to a boil. Boil, uncovered, until syrup is reduced to 1 1/4 cups, 10 to 12 minutes.

4. Let fruit and syrup cool until just slightly warm. If making ahead, combine syrup and apricots, cover, and chill up to 1 day.

5. Spoon fruit and syrup into bowls.

Nutritional Information

Amount per serving
  • Calories: 262
  • Calories from fat: 2.1%
  • Protein: 2.3g
  • Fat: 0.6g
  • Saturated fat: 0.0g
  • Carbohydrate: 49g
  • Fiber: 1.9g
  • Sodium: 11mg
  • Cholesterol: 0.0mg

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Apricots Poached in Orange Muscat Recipe