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Honey-poached Apricots

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CATEGORY CUISINE TAG YIELD
Fruits, Grains Desserts, Fruits 1 Cup

INGREDIENTS

6 oz Dried apricots or 2 lb
fresh apricots ripe but
not overly soft
3 c Water, preferably spring or
filtered water
1 c Granulated sugar
1/3 c Flavorful unpasteurized
honey not buckwheat
1/2 Vanilla bean or hull of 1
bean
1 2 inch cinnamon stick
2 T Lemon juice

INSTRUCTIONS

If using dried apricots, bring the water to a boil. Separate each
dried apricot into halves.  Place in a bowl and pour boiling water
over top; let soak overnight.  Transfer apricots and soaking liquid  to
a heavy bottomed 2 quart saucepan.  If using fresh apricots, use a
paring knife to cut fruit in half  along the cleft.  Remove stones.
Place apricot halves in a heavy  bottomed 2 quart saucepan with the
water.  Add sugar, honey, vanilla bean, cinnamon stick and lemon juice
to the  apricots.  Set a heatproof plate directly on top of the fruit,
ensuring that every piece is submerged, but none is resting on the
bottom.  Bring poaching liquid to a gentle simmer over medium-low heat.
The  syrup should just simmer, not boil; lower heat if necessary.
Poach  until apricots are very soft, but not quite at the point of
complete  collapse, 30 to45 minutes.  The fruit should resemble a
compote, more  than distinct apricot halves. With a slotted spoon, lift
fruit out of  the poaching syrup and set aside to cool to room
temperature.  Meanwhile, over medium-high heat, bring syrup to a boil.
Reduce  liquid until medium thick, 20 to 30 minutes.  Remove cinnamon
stick  and vanilla bean; transfer syrup to a clean container; let cool.
(Fruit and syrup can be prepared up to 2 days ahead of time and  stored
separately in airtight containers, in the refrigerator.  Bring  both to
room temperature before using.)  Note:  If using dried  apricots, soak
overnight. Serve leftover syrup with pancakes,  oatmeal, or over ice
cream or fresh apricots. Yield: 1 cup apricots  and 1 1/4 cups syrup.
Typed in MMFormat by  cjhartlin.msn@attcanada.net  Source: President's
Choice Magazine.  Posted to MM-Recipes Digest V4 #13 by
cjhartlin@email.msn.com on Apr  9, 1999

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