Poached apricots

Poached apricots

By
From
French Lessons
Serves
4
Prep
5 mins
Cooking time
10 mins
Photographer
Steve Brown

Poaching really brings out the intense apricot flavour in what can sometimes be disappointing fruit.

Ingredients

Quantity Ingredient
1kg apricots, halved and stones removed

Stock poaching syrup

Quantity Ingredient
300ml water
100ml white wine
200g sugar
8 sprigs lemon thyme
vanilla seeds, scraped
or 1/2 teaspoon vanilla paste

Method

  1. Put all the ingredients, except for the apricots, in a large heavy-based saucepan and heat gently until the sugar dissolves. Bring to the boil, then lower the heat and simmer for 5 minutes.
  2. Add the apricots to the pan. Cut a circle of baking paper to the size of the pan to make a cartouche and place on the surface. Cover the fruit and poach gently for 5–8 minutes. Remove the pan from the heat and leave the apricots to cool in the syrup. Serve warm or refrigerate until chilled.

Variations

  • Poached pears or quinces: Use the same syrup to poach pears or quinces, replacing the lemon thyme with a cinnamon stick, 4 cloves, 2 star anise and the zest and juice of a lemon. Peel and core 3 pears or 2 quinces, and poach them whole for 15 minutes or until just tender. For the pears, once cooked, cool them in the refrigerator and then cover with cold poaching syrup. For the quinces, allow them to cool in the hot syrup.

    Vanilla poached apples: Use the same syrup to poach apples, replacing the lemon thyme with the zest and juice of a lemon, and replacing the wine with 200 ml medium, alcoholic cider. This makes a lovely light syrup that is not overly sweet. The apples can be used in sweet or savoury dishes.

    To prepare, peel and finely slice the apples, and add them to the hot syrup. They don’t actually need to be cooked in the syrup; the heat will be enough to soften them without turning them to mush.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
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