Honey Vanilla Poached Apricots

I was shopping at Gelsons Market the other day and to my pleasant surprise, I saw fresh California apricots for sale. I love when California apricots start popping up at grocery stores and farmer’s markets—usually during late May or early June— because it’s a sure sign that summer is approaching.

I had also been waiting for apricot season to arrive so I could develop a Poached Apricot recipe for my cookbook, Beach House Baking!

I love poaching apricots because not only is it simple, but it also really brings out the sweetness and flavor of the fruit. Plus, poaching gives the apricots a GORGEOUS color.

I like to keep it simple and poach my apricots in a vanilla syrup. Please make sure to use whole vanilla beans, not vanilla extract. I find Rodelle vanilla beans at Gelsons.

Poached apricots are incredibly versatile; you can eat them warm, room temperature, or even cold, and you can top them on just about anything. I prefer to eat mine with Greek-style yogurt.

If you like this recipe and want more like it, check out my cookbook Beach House Baking on Amazon. 🙂

Honey Vanilla Poached Apricots in Vanilla Syrup
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4.62 from 18 votes

Honey Vanilla Poached Apricots

Prep Time45 minutes
Cook Time25 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: apricot desserts, apricot recipes, poached apricots, simple apricot recipes, unique apricot recipes
Servings: 4
Calories: 151kcal


  • ¼ cup clover honey
  • ½ vanilla bean split and scraped
  • 1 pound apricots fresh ripe, halved lengthwise and pitted (about 4 large apricots)
  • greek yogurt I prefer Fage


  • In a small saucepan, combine 1 cup of filtered water, the honey, and vanilla bean. Cover with lid and bring to a boil. Remove lid and whisk mixture to break up vanilla bean clumps. Add apricots, reduce heat to low and simmer until just tender, about 4 minutes total depending on the ripeness of the fruit.
  • Transfer the poached apricots with a slotted spoon to a dish. Boil the remaining syrup uncovered until reduced to about ½ cup. Serve warm, at room temperature, or cold with a generous drizzle of the thickened syrup and a dollop of yogurt.


Calories: 151kcal | Carbohydrates: 32g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 20mg | Potassium: 375mg | Fiber: 2g | Sugar: 30g | Vitamin A: 2186IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 1mg