Poached Apricot Halves

1. 1

   In a 4- to 5-quart pot over medium heat, combine 4 cups water with the sugar, lemon peel, ginger, cardamom, and vanilla scrapings.

2. 2

   Bring the mixture to a boil.

3. 3

   Cook until the sugar dissolves, and then reduce heat to low.

4. 4

   Simmer, uncovered, until the liquid has thickened slightly, about 10 minutes.

5. 5

   Add the apricots to the pan.

6. 6

   Rinse a double thickness of cheesecloth under cold water, and drape it over the apricots so all the fruit is covered by the cloth and submerged in the liquid.

7. 7

   Continue simmering until the apricots soften slightly, 2 to 4 minutes.

8. 8

   Remove from heat, and let cool completely.

9. 9

   Use immediately, or transfer the apricots and poaching liquid to a storage container.

10. 10

    Make sure the apricots are completely submerged in the liquid.

11. 11

    Refrigerate, covered, up to 4 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.