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
- 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.