Califonia Bountiful

Honey-poached apricots

Who doesn't love a new dessert idea? Honey-poached apricots make a delicious topping for pound cake or ice cream.

Gwen Schoen

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1 cup water
3 tbsp. honey
3 tbsp. sugar
1/2 vanilla bean, split lengthwise
3/4 lb. fresh apricots, cut in half lengthwise and stones removed


Place water, honey, sugar and vanilla bean in a medium saucepan. Bring to a simmer over medium heat. Cover and simmer for 5 minutes. Add apricots and return to a slow simmer. Cover and continue simmering until apricots are tender, but holding their shape, about 3 minutes. With a slotted spoon, remove apricots from pan and place in a deep bowl. Boil syrup remaining in the pan until it reduces to about 1/2 cup. Pour hot syrup over apricots in the bowl. Chill to room temperature. Serve as a topping over pound cake or ice cream, or as a fruit compote topped with sweetened whipped cream.

Serves 8

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