Name: Honey Poached Apricots
Prep time: 5 min
Cook time: 30 min
Total time: 95 min
Ingredients: 10 apricots (halved and depitted); 2½ cup dry white wine ((600ml)); ¼ cup honey ((4 TBSP)); 6 thyme springs; 5 TBSP Greek-style yogurt; chopped pistachios

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A light Summer dessert with ton of flavor – honey poached apricots. This soft and tender desserts melts in your mouth.

Summer is perfect for light refreshing desserts, don’ you agree?

This year Summer came extremely late, we were already anxiously waiting for it. And it came with a ton of beautiful local apricots. It would be a shame not to make something sweet with them.

So for today I have a very simple recipe. It doesn’t require many ingredients, but when the flavors combine, the most delicious treat comes to life.

If you never tried poaching anything, then you are in luck because these are seriously amazing!

In order to poach these apricots, you need to find a quality dry wine. I like to cook the wine for 15 minutes to remove some of the alcohol before poaching the apricots. And after the apricots are done, I cook the sauce a little more to make it a bit more syrupy and sweet.

Once everything is nice and cooled down, you can serve it with some Greek-style yogurt or I sometimes add crème fraîche instead. And you can top everything with some chopped nuts, like pistachios.

And that’s it! Super easy, right? Not to mention how beautiful these poached apricots look!

If you are a fan of paoched fruits I have another delicious recipes – hibiscus poached pears.

Honey Poached Apricots

Course Dessert

Prep Time 5 minutes

Cook Time 30 minutes

Cooling Time 1 hour

Total Time 1 hour 35 minutes

Servings 5 people

Author Anja Burgar

Ingredients

10 apricots halved and depitted
2½ cup dry white wine (600ml)
¼ cup honey (4 TBSP)
6 thyme springs
5 TBSP Greek-style yogurt
chopped pistachios

Instructions

Combine wine, honey and thyme in a large pot and bring to simmer. Let simmer for 15 minutes (longer if you want more alcohol to evaporate).
Add halved and depitted apricots and cook for about 5 minutes or until just tender. The apricots shouldn't be too soft, so remove them when they are still holding their shape. Once they get tender remove them from the pot immediately onto a cool plate and let cool.
Cook the sauce for another 10-15 minutes until it slightly thickens.
Let cool to room temperature.
Serve the cooled apricots with some cooled sauce, a dollop of Greek-style yogurt and some chopped pistachios.