Honey-Poached Apricots

  • Serves

    makes 1 quart


By undefined

Published on March 28, 2002

This honey-lemon syrup restores the fresh apricot's essence hidden within, even spongy supermarket apricots.


  • 2 cups honey
  • Juice and zest of 1 lemon
  • 24 apricots, (whole or halved and pitted)


Step 1

Combine honey, lemon juice and zest, and 1⁄2 cup water in a saucepan. Bring to a boil over medium heat, then reduce heat to medium-low.

Step 2

Poach apricots, a few at a time, until soft, 3–5 minutes, depending on ripeness of fruit. Remove with a slotted spoon and cool.

Step 3

Serve plain with syrup or spoon over ice cream or pound cake. (Refrigerate in syrup for up to 1 week.)

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