Poached Apricots with Vanilla and Cardamom

The Kitchn
Servings 2


  • 1/4 cup honey
  • 1/2 vanilla bean split and scraped
  • 6 cardamom pods lightly crushed
  • 1 cup water
  • 4 apricots halved lengthwise and pitted
  • Greek-style yogurt
  • Coarsely chopped pistachios


  • Combine honey, vanilla pod and seeds, cardamom pods, and water in a medium saucepan. Simmer over low heat until the honey dissolves.
  • Add the apricots and simmer, turning once, until they are just tender but not falling apart, about 2-5 minutes. Using a slotted spoon, transfer the apricots to a dish. Spoon a little of the syrup on top.
  • Boil the remaining syrup over high heat until reduced by about half. Strain out the pods and seeds.
  • To serve, drizzle the thickened syrup on top of the apricots, add a dollop of yogurt, and sprinkle with pistachios.

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