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Wine-Poached Apricots

Wine-Poached Apricots

By Romney Steele, author of Plum Gorgeous.


This recipe goes with Chocolate Apricot Wreath

Sunset DECEMBER 2011

  • Yield: Makes 1 cup
  • Total: 15 Minutes


  • 1/2 cup Muscat wine (Moscato)
  • 7 tablespoons sugar
  • 1 tablespoon honey
  • 2 cardamom pods, cracked
  • 1/2 vanilla bean, split lengthwise
  • 1- by 4-in. strip lemon zest
  • 1 cup dried apricots (preferably California)


1. Put wine, 1/2 cup water, sugar, honey, and cardamom pods in a small saucepan. With a small knife, scrape seeds from vanilla bean and add to pan with pod and lemon zest. Bring to a boil over high heat, add apricots, reduce heat, and simmer until apricots just begin to soften, about 5 minutes. Let cool in syrup.

2. Strain apricots before using, discarding cardamom pods, vanilla pod, and zest; save syrup for cake icing and to drizzle over ice cream or yogurt.

Make ahead: Up to 3 days, chilled in syrup.


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Wine-Poached Apricots Recipe