Its supposed to be in the nineties this week in Seattle! I say with that an exclamation point because I cant remember the last time it got that hot here. I much prefer cooler temps, cozy sweaters and the smell of apple pie aka Autumn. Im trying to stay in the moment this year though and not wish away summer just yet.
There is still plenty of gorgeous fruit to consume.Watermelon? Peaches? Nectarines? Hell yea. Apricots? Im not crazy about them. They dont have the shining sweetness that other fruits have, at least thats the impression I was under until I heard about poaching them.
Chamomile Tea Poached Apricots are a simple summer dessert you need to make immediately.
The poaching liquid is simmered down into a sauce and poured over the tender apricots, giving them a bare hint of sweetness. You can serve these apricots over ice cream or Greek yogurt. You know a recipe is a keeper when you consume it for breakfast. Am I right?
These Chamomile Tea Poached Apricots come together in under 20 minutes’ – perfect for a
dinner party. In fact, you can chill them in the fridge ahead of time if you so wish. Enjoy!
Chamomile Tea Poached Apricots
Yield 4 servings
- 2 cups strongly brewed chamomile tea
- ¼ cup honey
- 1 teaspoon vanilla extract
- 6 apricots, sliced in half and seed removed
- 1½ tablespoons sugar
- In a large saucepan over medium heat, bring chamomile tea, honey and vanilla extract to a boil.
- Add the 6 apricots into the saucepan face side down and cook for 3 – 5 minutes, until tender. I don’t like them super mushy so I took them out at 3 minutes.
- Remove apricots and set them on a platter.
- Dump out half the water, leaving 1 cup behind. Stir in sugar. Let the mixture come to a simmer and cook for about 5 minutes until the sauce coats the back of a spoon.
- Pour the sauce over the poached apricots. Serve with ice cream or Greek yogurt.