Wednesday, June 25, 2014

POACHED APRICOTS


When Vibrant Food arrived in my mailbox a few weeks back I did a little jig. San Francisco writer and photographer Kimberley Hasselbrink has become a buddy of mine over the past couple of years - we've both been writing and shooting our first cookbooks, riding that roller coaster at the same time, and now here she is with her book in print. For real.

Kimberley's book is gorgeous. It's packed with stunning photographs and recipes with great flavor combos all organized by season, just the kind of food I like to cook. I got my copy of Vibrant Food right before we left for Greece. (Yes, I'm back in Greece with P, the kids, and my mom soaking up sun and family time before my own book hits stores August 19th.) I didn't have nearly enough time before we left to really dive in, play, and cook from Kimberley's book the way I wanted to, but I did get a chance to make her poached apricots a couple of times before we hit the road.

If you're an apricot fan, you like that tangy-sweet thing these beauties have going for them. Surprisingly, I've found that the tartness only intensifies when the fruit is cooked, so I like pairing the poached apricots with vanilla ice cream. The creamy sweetness of the ice cream mixes with the silky tartness of the apricot (flavored with just a hint of rose water, cardamom, and honey) in a really nice way. One of my favorite things about this recipe is the way the texture of apricot really changes during poaching... the fruit becomes tender and velvety.

Happy Summer everyone!





INGREDIENTS slightly adapted from Kimberley Hasselbrink's Vibrant Food
printable recipe
  • 8 ripe, but firm, apricots
  • 2 cups tap water
  • 1/3 cup honey
  • 1/4 teaspoon ground cardamom
  • 1 tablespoon rose water (if you're not a fan of rose water you can leave it out)
  • optional: vanilla ice cream
Slice apricots in half and discard the pits. Set aside.

Bring water and honey to a boil in a medium saucepan (large enough to hold the apricots). Whisk occasionally to integrate the honey as it melts. When the liquid comes to a boil, add cardamom and rosewater. Whisk again to blend all ingredients, then add apricots to the poaching liquid. Simmer the fruit for 3-6 minutes, keeping in mind that a riper apricot will need less poaching time.

Use a slotted spoon to remove apricots from the pan. Set aside and simmer the poaching liquid until it reduces by half into a lovely syrup.

Serve apricots with vanilla ice cream with a drizzling of syrup. Easy and delish!








44 comments:

  1. poached apricots with rose water sounds really good..i have seen drooling at her book too, its amazing. Enjoy Greece :)

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  2. Dixya, isn't Kimberley's book stunning! I can't wait to cook from it over and over again once we're home.
    Her apricots were really good. So easy and that lovely hint of rosewater really worked for me:)
    xoxo from Greece,
    E

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  3. A great idea and refreshing summer dessert! Poaches apricots are so delicious.

    Cheers,

    Rosa

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    Replies
    1. Rosa, I agree. I'm not sure why I hadn't poached apricots before. So quick easy and delish!
      xoxo
      E

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  4. Oh how lovely... that reminds me of my grandma's apricot tree - it had the sweetest apicots EVER. unfortunately it got hit by a lightning once and got destroyed.

    Ma grandma always used to make apricot compote and your recipe sounds so similar :)

    thanks a lot for sharing!
    salma

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    Replies
    1. Salma, apricots are of my favorite fruit and I look forward to their short season every year! I planted a little tree in our backyard and I only hope it makes fruit as sweet as your grandma's. So sad that it was hit by lightening:(
      xoxo
      E

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  5. Apricots are one of my favourite things about summer so this sounds glorious and exactly the kind of exciting and life-affirming recipe I would expect from Kimberley. Can't wait to get a copy of her book (and, of course, yours!) xo

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    Replies
    1. Kathryn, I couldn't agree more about apricots! And yes Kimberley's book is so so good - the recipes, photos, her writing... so much to savor. You'll love it.
      Thanks for your sweetness about my book. I have to say, it's hard to believe it's coming so soon!
      xoxo to you,
      E

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  6. I love this time of year! Loving this recipe - need to make. I can't get enough of apricots especially when they are ripe and juicy! Hope you have a great rest of the week and weekend. :-)

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    Replies
    1. Lisa, I can't get enough apricots either! We're actually in Greece right now. It's a delicious vacations, but I have to admit... California apricots are tastier;)
      xoxo
      E

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  7. Those look like the most delicious apricots ever, just fabulous. The rosewater addition sounds amazing, great idea!

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    Replies
    1. Anna, the rosewater-apricot combo really is relish!
      xoxo
      E

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  8. Vibrant Food is a beautiful cookbook! Love every page!
    Have fun in Greece and save travels.
    Looking forward to see your book soon.

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    Replies
    1. Eva, I totally agree... Vibrant Food is a wonderful book. I'm so proud of Kimberley!
      And thanks for the excitement about my book:) Much appreciated.
      xoxo
      E

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  9. Lovely idea!! Rose water and cardamom gives the best taste to Indian desserts! I will have to try them on apricots too!! Thanks

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    Replies
    1. Yes! Rosewater + Cardamom + Apricots... a great combo for sure!
      xo
      E

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  10. This looks really stunning - makes me hungry! :-)

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    Replies
    1. Thanks Maddie, it makes me happy to make you hungry:)!
      xoxo
      E

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  11. Another beautiful recipe. Thank you Erin.

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  12. Apricots are definitely the prettiest. Yay!

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  13. AnonymousJune 27, 2014

    Poached apricots are my favorite dessert =)

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    Replies
    1. Don't you just love the texture! I can't believe how velvety they become.

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  14. What a beautiful book this must be! Thanks for the introduction Erin and for a great recipe.

    I hope you're having a wonderful time in Folegandros!! Enjoy the sun and the sea, and the food of course. I can't wait to see photos from your trip. I hope you share some here :)
    xoxo

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  15. Magda, being in Greece always makes me happy - I feel so at home here. Folegandros is as beautiful as ever:)
    xoxo,
    E

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  16. I really miss good stone fruit (we don't have the right weather for growing it here in Ireland). The poached apricots look heavenly.

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    Replies
    1. Jess, so sad not to get stone fruit in Ireland:( But I'm guessing you get amazing summer berries?
      xoxo
      E

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  17. Wowwww cardamom and rosewater! The flavors are insane! And apricots are my FAVorite (and the cutest) fruits. Perfection. So envious you are in Greece and so excited for your cookbook to release! Probably everyone asks but are you going to do a book tour? I certainly hope so :) Enjoy your family vacation!!

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    Replies
    1. Hey there, thanks so much! Yep, I am going on a book tour this fall... I'll be posting dates soon:)
      Where are you? It would be lovely to meet in person.
      xoxo
      E

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    2. That would be lovely! I am in Salem, Oregon... nearby in Portland we have a fabulous bookstore, Powells. Molly Wizenberg just toured there recently for her book, and Dan Barber the week before that, perhaps you too! :)

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    3. Yes! I'll be in Portland late September for a few events - one at Powell's, in fact:) Please come... I'd love to meet you!
      I'll post all the details soon.
      xo
      E

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  18. That looks like the quintessential summer dessert. Plus, it's fruit, so I know it's GOOD for me. ;)

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    Replies
    1. Totally Carolyn! This time of year, the stone fruit are so heavenly. I can't get enough.
      Hope you're well!
      xo
      E

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  19. One of my favorite Summer treats! I hope you and your family have a beautiful time in Greece, enjoy your vacation!! xx

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    Replies
    1. Thanks Najwa! xoxo and happy 4th! xoxo

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  20. I have 'Vibrant Food' too. There's so much to try in it.

    This sounds delicious.

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    Replies
    1. Hi Joyti, awesome that you got a copy of Vibrant Food too. Kimberley did a beautiful job don't you think?
      xo
      E

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  21. You are, as always, just the sweetest. Thanks, lady. I hope you're having an amazing time in Greece and I can't wait to hear all about it!

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    1. My pleasure, lady! Your book is awesome and I was proud to sing your praises to everyone I know. I can't wait to cook from in throughout the seasons. Dungeness crab maybe months away but always something to look forward to.... yum!
      I hope you're enjoying the ride,
      xoxo from Greece
      E

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  22. What a beautiful summer dessert! I think I could enjoy summer fruit with ice cream for every meal. I'd love to try this with some of our local peaches!

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  23. Nice photos,
    looks so delicious :)

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  24. I agree - cooking apricots just intensifies their flavors in the most delicious way. I've never poached apricots though - thanks for the inspiration! Thank goodness for stone fruit season & the Monterey Market.

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So good to hear from you... I appreciate each and every note you leave for me!

Thanks,
E

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