Moscato, Honey & Vanilla Poached Apricots

Written by chanie on June 17th, 2013

When the Kosher Connection team (a group of Kosher Food Bloggers that I belong to) decided on the theme of “cold soups” for this month’s Link-Up challenge, I was thrilled. I had made these poached apricots a few times already, and I knew I just had to share them. Granted, poached apricots in moscato, honey & vanilla bean syrup is a bit of a stretch for a soup, but I think we’re covered. Cold fruit soups are all the rage in the summer, and this elegant take on a fruit soup is the perfect way to celebrate apricots – summer’s sweet and tart bounty.

Fresh apricots are available from mid-June to mid-July and are best tree-ripened (it doesn’t ripen after it’s picked). Try to find them at your nearest farmers’ market for optimum flavor. Apricots should be purchased ripe or slightly under-ripe, yielding slightly to gentle touch.

Poaching is one of the best ways to prepare apricots, but they can also be grilled. The addition of honey helps to balance out the apricot’s tartness. Vanilla bean and Moscato wine add an amazing depth of flavor that complements the apricots perfectly. The syrup is so unique and flavorful, you’ll want to drink a cupful all by itself!

What is your favorite way to prepare apricots? Share your ideas with me in the comments below.

For more great cold soup recipes, check out the Kosher Connection Cold Soup Link-Up Challenge below! You can also view my recipe for cold strawberry rhubarb soup here.

1 year ago: shlishkes
2 years ago: tuna salad with a twist

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20 Comments so far ↓

  1. Hindy says:

    Wow. That fruit soup looks delicious!

  2. dena says:

    If fruit soup can be called soup, then so can your yummy-looking version.

  3. Tamar Genger says:

    LOL, it is a bit of a stretch, but you are serving it cold and with a spoon so I guess you are covered. It sounds delicious, now I know what to do when someone brings me a bottle of Moscato since I don’t like to drink it.

  4. Sina @ the kosher spoon says:

    I loooooove this recipe!!! Apricots are one of my favorite summer fruit. I eat them raw and grilled. I haven’t tried poaching them. This looks amazing, will go on my to make list.

  5. Chaya says:

    Soup of no soup, this looks scrumptious. This goes on my To Do list.

  6. Ronnie Fein says:

    Fresh apricots, vanilla bean and Moscato — what a winner! Lovely as a dessert or a first course. Whatever.

  7. vicki says:

    This looks so delicious and I love love the pics. You are making me hungry!

  8. Never craved peaches more till I looked at your pics! yum!

  9. It is wonderful how you enhanced the flavor of the apricots by poaching them with wine, honey and vanilla.

  10. Stunning pictures and a beautiful recipe! I especially love that I now have a fun way to use my extra Moscato wine :)

  11. Thejewishhostess says:

    I’m dreaming of this for tomorrow morning’s breakfast…

  12. Nice combo! I love cooked peaches.

  13. This recipe is so fresh looking it makes me want to grab a bowl full, find the nearest wrap around porch and let the flavors do their work.

  14. This sounds like an amazing combination of flavors! I want to take your recipe and turn it into a jam so I can capture that flavor once the short short apricot season is over. I’ll let you know if I do!

  15. devori says:

    Can I make this in advance? does it refrigerate well for several days?

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