Honey Vanilla Poached Apricot Dessert
Apricot season is here, and I could not wait to grab those little gems and indulge in their natural sweetness with this honey-vanilla poached apricot dessert. This recipe is as simple as it can be.
Ingredients
- ½ vanilla bean
- 1 cup water
- 3 tablespoons honey
- 3 tablespoons granulated sugar
- 12 apricots
Instructions
- Split the vanilla bean in half lengthwise.
- In a wide-bottomed saucepan, simmer water, honey, sugar, and the vanilla beans covered for 5 minutes.
- While the syrup is simmering, wash and halve the apricots lengthwise and discard the pits.
- Add the apricot halves, cut side up, to the syrup and simmer covered for about 3 to 4 minutes, until tender but not falling apart.
- With a slotted spoon, gently transfer the apricots to a bowl. Bring the syrup to a boil, reduce to ½ cup, and pour over the apricots.
- Chill the apricot with the syrup for about 25 minutes, uncovered.
Apricots can be made 1 day ahead and chilled covered.
Notes
- Cooking the apricots upside down will soften the pulp while keeping the skin intact, making them much easier to eat and, of course, giving them a pretty presentation when served.
- Use local honey if you can, or ensure you are buying 100% pure, unmodified, raw, unfiltered, locally grown honey.
Nutrition
Calories: 134kcal | Carbohydrates: 34g | Protein: 2g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 5mg | Potassium: 280mg | Fiber: 2g | Sugar: 32g | Vitamin A: 2022IU | Vitamin C: 11mg | Calcium: 16mg | Iron: 0.5mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.