Poached Apricots
When poaching delicate fruit, such as apricots and peaches, use a large shallow pan so the fruit can be in a single layer, rather than piled on top of each other. Also, keep the fruit submerged in poaching liquid with a round of parchment paper to prevent it from turning brown. After you serve the fruit, mix the poaching liquid with seltzer water to make a refreshing apricot fizz.
Recipe information
Yield
Makes 12
Ingredients
Preparation
Step 1
Make poaching syrup Cut a piece of parchment paper to fit inside a large straight-sided skillet. In the same skillet, stir to combine the water, sugar, lemon peel, ginger, and cinnamon stick. Bring mixture to a boil over high heat, and cook until sugar dissolves. Reduce heat to low. Simmer (uncovered) until liquid has thickened slightly, about 10 minutes. Stir in lemon juice.
Step 2
Poach fruit Add apricots to pan. Place parchment round on top of fruit. Return to a simmer and cook until apricots soften slightly (this will depend on the ripeness of the fruit).
Step 3
Cool Remove from heat and let cool completely (the fruit will continue to soften a bit as it cools). Use immediately, or transfer fruit and poaching liquid to a storage container. Make sure fruit is completely submerged in liquid. Refrigerate until ready to use, up to 4 days.
