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« Recipe: Bourbon Poached Apricots »

Bourbon Poached Apricots

Poaching Liquid Recipe adapted from Martha Stewart Living


3 lbs firm, blemish-free apricots

1 lemon

2 1/2 c sugar

1 vanilla bean, split

1 c bourbon


Slice apricots in half, removing the pit. Toss apricots with lemon juice in a heat-restistant bowl.

Bring 4 cups water, the sugar and the vanilla bean to a boil in a large sauce pan, stirring until the sugar dissolves. Add bourbon and stir to incorporate.

Cook poaching liquid over medium heat until reduced to a thick syrup, about 30 minutes. Pour over prepared apricots and allow to cool completely.

These apricots are lovely served over vanilla ice cream or a piece of pound cake.