Theme: Stonefruits
Recipe: Vanilla-Poached Apricots
Book: Marie Claire Fresh
Have you ever come across one of those recipes where the ingredients list seems so short, and the instructions so straightforward, that you can’t help tilting your head to one side and thinking “well, okay, I suppose, if you say so…”?
Have you ever decided to put aside your suspicions in order to make such a recipe, partly because you’re a sceptical person who wants to crow “I told you so, silly recipe!” when the flavour falls flat?
Have you ever experienced the epiphany of humility that occurs when a seemingly simple, uncomplicated recipe sends forth one of the most intense, swoon-worthy, how-on-earth-did-those-ingredients-create-this-flavour-explosion dishes of your year-so-far?
I’m not saying that this is what happened to me today.
But it did.
I’m just not saying it.
But I am.
It was all for the benefit of the 2011 Cookbook Challenge, which I’m delighted to be joining this year. The theme was Stonefruits. At first, I was going to post a photo of bananas resting on top of a rock, but then I discovered that no cookbook in my house would support such an artistic* interpretation of the theme.
So I whipped out my Marie Claire Fresh cookbook, chose a recipe with rosewater in it simply because I recently ate Turkish Delight for the first time in over a decade, and happily discovered that this recipe would take an hour to cook.
This hour of cooking time meant I’d be able to run a load of washing while I cooked, you see. My plan worked brilliantly, until I finished the cooking, went to collect my washing, and discovered I’d forgotten to put any washing powder into the machine.
Just as well the following dish is not only insanely and intensely delicious, but can justifiably be enjoyed at breakfast, for dessert, at morning tea, or as a way to eat through your feelings of domestic failure.
After all, who cares if I can’t wash clothes to save my life? I can cook, cross-stitch, and once I even tied a tie. Single men, please leave your names at the door.
Vanilla-Poached Apricots
Adapted from Marie Claire Fresh
Serves 4 (cookbook says 6. I disagree, but then again I like to eat.)
- 200g dried apricots
- 1 vanilla bean, split (I used 1 tsp vanilla extract, because I wasn’t prepared to sell a kidney in order to buy vanilla beans)
- 2 1/2 cups (625ml) water
- 1/2 teaspoon rosewater
- 1 tablespoon honey (I used raw Leatherwood honey from Tasmania, which is crazy delicious and very unique in flavour. Use agave or maple syrup for a vegan version)
- To serve, the cookbook recommends toasted slivered almonds and plain yoghurt. I used pumpkin seeds, because that’s what I had on hand and I liked how their green colour offset the bright orange of the apricots.
1. Put the apricots in a small/medium saucepan with the vanilla bean or extract and water. Bring to the boil, then partially cover and simmer on low heat for an hour, keeping an eye on the pot towards the end so that the apricots don’t stick.
(The original recipe said to cover the pan completely, but there was far too much water left towards the end when I did that. I had to remove the lid completely and simmer the concoction at high heat for the last 15 minutes, just to evaporate some of the excess liquid. I’ve amended the recipe above to what I intend to do next time.)
2. Remove the vanilla bean, if you used one, and stir in the rosewater and honey. Serve with your preferred garnishes. (Also, this is wonderful hot and cold. I think I might it prefer it straight from the fridge, actually.)
3. I know this recipe may not sound like anything special, but I cannot reiterate enough how overwhelmed I was, and am, with its intensity of flavour. It’s not overly sweet, and is in fact very tangy, but that’s something I adore in desserts. Neither the honey nor rosewater dominate, but instead render the overall flavour complex, mysterious, and satisfying. I’d like to say that a small-ish serving is more than adequate, but then again I just ate two-thirds of it in one go.
What can I say? It’s fruit. And therefore a much better option to have stretched my tummy with than the 14 squares of sesame candy from Hong Kong that I ate last night in the space of an hour.
* cough, cough.
{ 72 comments… read them below or add one }
This reminds me of the time I made some pizza dough in my bread maker, then when all the appropriate time had passed and I was ready to make the pizza I discovered I had failed to put in the yeast. I think my story is sadder than yours though, as I had no pizza OR vanilla poached apricots and I probably didn’t have any clean clothes either given my tendency to get flour all over myself when I get anywhere near it in the kitchen.
Also, hello again. I’m back in the land of the reading
No no no, Conor, that’s not a sad story! You need to reframe that tale as “The Time I Embraced My Inner Jewish Culture And Made Non-Yeasted Flatbread For Lent”. See? Now it’s a happy story!
P.S. Welcome back, my dear connected-through-tentacles-of-surprise-knowingness friend!
Ooh that happens to me a lot, especially if it looks hard but isn’t. I’m a big believer in recipes that look like they took a village to make them but are easy
Amen! However, you’re also a big believer in recipes that look like they took a village to make… and did. I bow down to you!
This one is definitely bookmarked
Oooh, what a compliment!
I love your bowl, I love your photos and I love apricots but I was so excited to see a recipe with apricots because I thought they would be fresh – oh well!
I was excited because I bought the best ever fresh apricots this weekend and am just in love with apricots all over again – I did look for recipes and then I just ate them all by themselves. They were so good. But I love dried apricots too so I am quite prepared to believe that this dish is heaven – honestly it look amazing
I’m so delighted by your comment, Johanna, as that antique bowl was a gift from my parents just this past weekend! I’ve started collecting antique crockery, and I thought this dish fit the orange colour of the apricots perfectly
Funnily enough, the day I made this I received fresh apricots from a friend… so now I’m looking for a fresh apricot recipe too!
I love your post (especially the bit about the laundry detergent- I hate when that happens!).
Thank you!! I think I need to put a sign on the washing machine that says “Don’t forget the detergent, FOOL!”
Yum!
I absolutely adore apricots, particularly recipes where they are stewed! Im definitely going to make this, thanks
I’m so glad to be of help! Let me know what you think if you make it
Oh good on you for starting the cookbook challenge. I briefly toyed with the idea of doing that, but knew that I’d never be up to it. Glad to see that you’re giving it a crack. I’m looking forward to reading all your posts. Interesting one this. I enjoy dried apricots much more than fresh apricots generally, and have done an occasional poached apricot in the past. They are of course low GI too which is a bonus. This sort of compote is delicious on porridge of course (if you can bear not having the usual toppings). I hope to try this one. I hate it when cookbooks over estimate the number of servings.
I’m really excited about doing the challenge! I have a horrible habit of never using cookbooks, and just making up variations on tried-and-true recipes off the top of my head. This will hopefully get me to branch out! You know, Louise, I actually did put this on oatmeal instead of my normal nut butter the other day. It was wonderful
I’m with you Louise – not a big fan of fresh apricots. It’s something about the texture I think. Give me peaches, plums or nectarines any day. I used to dislike cooked dried apricots too once – but I’ve come around to them – the intensity of their flavour is great. I particularly like them in Middle eastern meat dishes …
Great to see the bowl used so soon Hannah … it looks very pretty, even if I do say so myself.
You’re certainly allowed to “say so yourself” – it was a brilliant stylistic choice on your behalf, and gratefully received!
I, too, prefer fresh plums, but not sure if I could choose between dried apricots and prunes!
Prunes rule every time. Not that I dislike dried apricots, it’s just that prunes are amazing- so much nicer than plums. I’m trying to work on plums. I bought some recently, and cooked them with my baked rhubarb- I’m pretty convinced that they made me moderately sick. They weren’t quite ripe I think. BTW I love the bowl too. A nice bowl is always handy, and even nicer if it was a gift from someone close.
Prune lovers of the world unite … they are so plump and juicy compared to dried apricots. I have some plum recipes I like – but they are a variable thing aren’t they?
Hmm, it’s odd that plums would make you sick if prunes are fine, seeing as they’re the same thing! I wonder what it would be about the drying process that makes prunes safe for you? I’ve always been glad I grew up in a house where prunes weren’t made fun of. They’re delicious little blighters!
This looks yummy and reminds me of a raw peach dish I make with vanilla flavour that the hubs LOVES for breakfast or dessert. Love the idea of rose water which is in ABUNDANCE in my part of the world. I think they even bathe in it.
For some reason, the idea of bathing in rosewater seems very Cleopatra to me! I’d do it, if I had a bath and five hundred bottles of the stuff…
You do realise you now have to share *your* vanilla peach recipe, right? 
Well on the plane for the VIP’s we used to sprinkle rosewater on their hot face/hand towels prior to service
the smell is totally reminiscent of this region.
Here you go lovely! http://girlonraw.com/recipes/desserts/peaches-cream/
From now on, whenever I use rosewater I’m going to pretend I’m a VIP
Thanks so much for the link, my dear! It looks fabulous, particularly because I’m loving agave right now. First, though, I have to make your key lime tart… I’ve bought ripe avocados but realised I won’t have a chance to make it til Sunday – I hope they last!
I was looking around for recipe to use up about 10 cute pinkish bottom pretty apricots in my fridge… and I am feeling lazy. Don’t like this, don’t like that … I have pistachio and apricot, don’t know what to do…I was thinking of saffron…
And your post just pop into my RSS reader and bob’s your uncle, I love it. Rose water in cupboard, check!
Your choice recipe sounded just right and the execution looks perfect! Dessert tomorrow.
Thanks Hannah. Good luck on the challenge!
I’m honoured that you’ve popped by, pigflyin! Your creative endeavours, as showcased on Helen’s blog, blow my mind
I wonder how this recipe would work with fresh apricots? Let me know how it works if you try it! And I can definitely see the pistachios working as the garnish 
Also, thanks! 1 down, 25 to go…
I think that all the time about short-ingredient-list recipes. Sometimes, I’m right to doubt. Other times, I’m so very wrong. Looks like I would’ve been wrong with this one!
What a neat challenge! I spy some weeks for which I’m already looking forward to your posts
I might even want to join in on the fun…though I’m afraid of committing and then not wanting or being able to follow through…hmm =/
Such experiences are the only times in life where it’s awesome to be wrong, right? (“wrong, right?” Oh, Hannah. Edit yourself.)
Oooh, did you go and explore the list of upcoming themes? I’ve only peeked so far, as I think it’s best if I focus on the week at hand. You could always join us unofficially…
Bookmarked! That is an awesome challenge.
It really is – practical and fun. I hope I make it!
Love this! I did a apricot paste with rosemary shortbread thingy that I adapted from David Lebovitz a few months ago. This preparation reminds me of that sans shortbread.
Oh, that sounds a-MAZ-ing. I adore rosemary in sweet things! Off to your blog to see if it’s posted yet…
This made me want to reach into my computer and take a spoonful! How wonderful indeed
I wish you could have! Even though a spoon coming out of thin air would’ve scared the pants off of me…
I love your sense of humor! Its funny because you don’t always know if it comes across in the blog-world, ya know? Good stuff!
Thank you, Ashley! That means a lot, because you’re right, it’s hard to know how things will come across through the written word!
I remember the time I was busy gathering up dirty clothes from various rooms of the house ready to sling ‘em into the hamper in the laundry on the way to the toilet but ended up lifting the lid of the loo, and….
….let’s just say it was a good thing I wisened up before squatting over the hamper!
And if you’re not sickened already, I would like to say that this recipe looks delicious – even from someone who used to cut up apricots in half for drying on wooden trays as her summer holiday job for five years and still gets a teeny weeny bit queasy at the smell of hot, squished apricots…..
Oh Kath, you just made me laugh out hard in a very unladylike manner! *wipes tears from eyes*
And gosh, if this lil ole blog post of mine has managed to put even the tiniest dint in your apricot nausea, I must be on my way to changing the world
If only I could change my own nausea over the smell of orange…
This is just amazing. I never actually loved apricots that much, but a while back I made some apricot tarts and since then I’ve converted!
Then you should definitely try this! I’m surely it’ll help enforce your conversion
Yay! You’ve finally joined all us silly folk. Looks absolutely gorgeous and I love your bowl.
Thank you Leigh! It’s an antique, though brand new to me
I’m delighted to be joining you all *genius* folk 
You go girl with your poachin’ schmochin’ apricots, the colours are pretty nifty, in fact it all looks so rich ‘n tasty I’d say this is a winner
Good luck with your cookbook challenge too, sounds fun.
Thanks Anna! I’m always happy when the chef-lady likes what I make
Haha! A banana resting on a rock?? You never fail to crack me up!
Aw, thanks so much for laughing at what might’ve been my lamest joke ever!
These look gorgeous-think I would really love to have them over yogurt for breakfast….
Ah, that’s another brilliant idea! If only I hadn’t eaten it all already…
oOoOooo.. you’ve entered the cookbook challenge!! Yayy! I have not.. hahaha… bananas on rock… hahahahaha (stupid homer face)
*giggle* Thank you for laughing at that one
Yes, I know the feeling of finding that amazing, perfect, unexpected combo of flavors. I personally really love apricots with matcha tea and mascarpone. Those vanilla-poached apricots look amazing!
Ooooh, I *love* the idea of apricots with matcha! Am definitely going to have to track down/come up with a recipe playing with that combination
Thanks!
I’m not a huge fan of apricot jam (let’s call it trauma by relentless Turkish continental breakfasts) but I’d dip my spoon into this one.
And lol, I raise your washing powder mishap with a complete absence of clothes in the machne. Usually I dissolve the washing powder first before I add the clothes, but once I was so distracted it was already on spin by the time I remembered. lol.
*laughs and laughs* Oh, Helen, best story ever! Hahaha! I feel better now
(P.S. I’m really finding it hard to pity you for having to suffer relentless Turkish breakfasts
)
lol. See there’s always someone sillier than you!
Speaking of short ingredient lists… on the Food Network website, Paula Deen has a recipe for “English Peas”: two cans of peas, one stick of butter.
It has become popular to comment on the dish with food blog stereotypes, with things like: “Since I didn’t have any peas or butter, I made slight alterations: one cup peanut butter, one egg, one cup sugar. It was delicious!”
I think I threw up a little bit in my mouth when you said “cans” of peas.
But then again, that Paula Dean… she’s so charmin’! I love that comment, though. Makes me giggle 
I think the answer to the question of “how did these few ingredients amke such an amazing flavor?” lies solely with the Leatherwood honey. There’s nothing like it.
I think you’re right. Even though there’s not a strong Leatherwood flavour, per se, I think it really contributes to the strength and intensity of the flavour. Speaking of, would honey get through customs at your end…?
It should, as far as I know…
So now all I have to do is try and track down a good quality version in Canberra! For my, erm, hypothetical plan…
You’re missing the cream.
Trust you to pick up on that! I couldn’t be bothered making a raw vegan cashew cream substitute
I’m just catching up on blog reading (way behind!) and must comment that this looks amazing, short recipe or not, I must agree. Of course stone fruit is out of season where I’m at, but this one is worth bookmarking for later!
Rosewater isn’t something I keep on hand, but I keep seeing it in recipes, so I should probably pick some up!
Lovely to have you pop by again, Alisa!
Also, unless you’re a super stickler about it, dried apricot isn’t really “seasonal”, so surely you could make it in your winter? Hmm… I think I need to see some of the rosewater recipes you’ve come across. I now have an almost full bottle to use up… 
I do have apricots in my fridge and I have plenty of vanilla pods….. this makes a great spread for tea cakes.
That’s a good idea! The apricots did mostly break down to an almost-spreadable consistency
Wow ! This looks amazing! And the best thing is it’s gluten-free, and dairy-free – just the perfect recipe for people with multiple food intolerances. I was initially perplexed by the use of rosewater in this recipe because I thought it’s a beauty product. But after googling it, I realized how silly I was. Learnt something new today:)
And now you’ve taught me something new! I didn’t know rosewater was a beauty product
So glad you like the look of this recipe!
I love apricots, they’re my favourite stone fruit. Do you think this recipe would work with fresh apricots?
I’ve only recently come to love fresh apricots, but they are lovely! Hmm… I don’t know how this would go with fresh apricots. The dried once have such a strong “tang” to them, so it would definitely taste a different and possibly less intense. I’d love to know what happens if you try it, though!
stunning pictures! this looks positively perfect. I will try this recipe, thanks!
Heidi xo
Please let me know what you think if you do, Heidi!
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