Poached Apricots With Rosewater Recipes

Steps:

• Place the vin santo, sugar, cinnamon, cloves, vanilla bean, and zests in a large, shallow saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
• Peel the pears, leaving the stems intact, and scoop out the seeds from the bottom with an apple corer or melon baller. Lay half the pears on their sides in the poaching liquid and simmer for 20 minutes, carefully turning the pears once with a spoon. Remove with a slotted spoon. Poach the remaining pears in the same liquid. Snip off the hard stems from the figs with scissors. Add the figs, apricots, prunes, and the first batch of poached pears and simmer 5 to 10 more minutes, until the pears and the dried fruit are all tender.
• Chill the pears, dried fruit, zests, and poaching liquid. Remove the cinnamon, cloves, and vanilla bean before serving if you like.

Steps:

• Wash and then soak the dried apricots in 2 cups of water overnight.
• Pre-heat the oven to 300 degrees.
• Drain the apricots over a bowl. Transfer the liquid to a saucepan and add the sugar, cardamom pods, and lemon juice. Bring to a boil and add the apricots. Cover the apricots with a small sheet of parchment paper. Cover the pan and poach the apricots in a 300-degree oven for 1 1/2 hours. Then let the apricots cool in their liquid; then chill.
• Just before serving, lift out the apricots to drain. Mix the yogurt and ricotta together, open each apricot and stuff it with the yogurt mixture. Place the stuffed apricots on a serving plate, spoon over a little syrup. Garnish with pistachios. Recommended drink: Camomile Tea, infused with cardamom, cinnamon and clove

Steps:

• In a 1 1/2-quart saucepan simmer water, honey, sugar, and vanilla bean, covered, 5 minutes. Add apricots and simmer, covered, until just tender but not falling apart, 2 to 5 minutes, depending on ripeness of fruit.
• Transfer apricots with a slotted spoon to a bowl and boil syrup until reduced to about 1/2 cup. Pour syrup over apricots and chill 25 minutes.

Steps:

• Simmer apricots in water to cover until very soft, about 25 minutes. Chop if desired and serve on their own or with toast, pancakes, French toast, cereal or yogurt.

Steps:

• Wash the apricots and soak in the water overnight. Remove the apricots from the water and set aside.
• Preheat oven to 300 F (150 C).
• Take the apricot water and put in a saucepan with the sugar, honey, rosewater, cardamom and lemon juice and heat.
• Add the apricots once it comes to a boil.
• Cover the apricots with wet parchment paper, put the lid on the pan and place in oven.
• Cook for 1 and a half hours.
• Remove from oven and allow to cool in the syrup.
• Spoon over the Greek yogurt and serve with flaked almonds and pomegranate seeds, if desired.

Steps:

• Bring water, agave nectar, and orange peel to a brisk simmer in a medium saucepan over high heat. Add apricots, pushing down to cover with liquid; reduce to a gentle simmer. Cook until apricots are just tender, 2 to 5 minutes, depending on ripeness.
• Transfer apricots gently with a slotted spoon to a shallow bowl or dish. Pour just enough liquid over them to cover and return saucepan with remaining liquid to stove. Simmer over medium-high until reduced by half and lightly syrupy, about 10 minutes.
• Strain syrup into dish with apricots. Refrigerate at least 1 hour and serve.

Steps:

• Mix all the ingredients in a medium saucepan over medium heat. Cover, and simmer, stirring occasionally, until apricots are soft but not mushy, about 22 minutes.