Apricots are poached in a water bath simply flavored with sugar, lemon juice and vanilla bean, creating a dessert whose payoff is much greater than the sum of its parts. (E. Jason Wambsgans/Chicago Tribune/TNS)
Photo: E. Jason Wambsgans/TNS
Photo: E. Jason Wambsgans/TNS

4-ingredient poached apricots: Result is so much greater than sum of its parts

The apricot — all heady scent, velvet touch, supple bite — harbors a secret. Cut along its cleft line and twist to reveal brilliant flesh and heart of darkness. The rugged pit hides an almond-shaped kernel tinged with cyanide.

Boring the fan of murder mystery. The villainous chef would have to grind a lot of stones to prep any dastardly dish.

Still, the pit holds power. Consider the many alluring recipes for apricot-kernel custard, jam and gelato. Most begin by toasting the seed and end with a warning: The potentially toxic treat is best prepared by the pastry professional.

The home cook sticks with apricot flesh, which is wholly wholesome. Poached and chilled it makes a healthful breakfast, snack or dessert. And not that kind of just deserts!

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POACHED APRICOTS

Prep: 10 minutes

Cook: 18 minutes

Makes: 4 servings

4 ripe apricots

1/2 cup sugar

2 cups water

1 tablespoon lemon juice

1/2 vanilla bean

1 Slice: Rinse apricots. Halve each along its cleft line. Twist open. Lift out and discard pits.

2. Boil: In a medium saucepan, stir together sugar, water and lemon juice. Split vanilla bean the long way; scrape out seeds with the back of a knife blade. Drop in seeds and pod. Bring to a boil; boil 1 minute.

3. Simmer: Slide in apricots; lower heat so that syrup barely shudders around the fruit. Cover and cook, turning apricots once, until they are tender and still hold their shape, a total of 5 to 10 minutes, depending on size and ripeness of the fruit. Using a slotted spoon, scoop out apricots (leave any skins in the water), and let the fruit cool.

4. Reduce: Turn up heat under saucepan, and reduce contents to a thick syrup, about 5 minutes. Strain into a glass measuring cup. Let cool a few minutes.

5. Cool: Pour syrup over apricots. Cover and chill.

6. Serve: Enjoy apricots, along with syrup, over yogurt, under whipped cream, alongside a slice of pound cake or solo. All good.

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