Poached Apricots in Vanilla Syrup

I was shopping at Gelson’s 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 been waiting for apricot season to arrive so I could develop a Poached Apricot recipe for my upcoming book, 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 picked up my Rodelle vanilla beans at Gelson’s as well.

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.

poached apricots in vanilla syrup
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5 from 5 votes

Poached Apricots In Vanilla Syrup

Prep Time45 mins
Cook Time25 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: apricot desserts, apricot recipes, poached apricots, simple apricot recipes, unique apricot recipes
Servings: 4
Calories: 120



  • 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 1/2 cup. Serve warm, at room temperature, or cold with a generous drizzle of the thickened syrup and a dollop of yogurt.


Calories: 120kcal | Carbohydrates: 30g | Protein: 1g | Sodium: 2mg | Potassium: 304mg | Fiber: 2g | Sugar: 27g | Vitamin A: 2185IU | Vitamin C: 11.3mg | Calcium: 15mg | Iron: 0.5mg