Apricots are steeped in chamomile tea for a summer dessert that is refreshing with a hint of floral sweetness. Top with ice cream or Greek yogurt.
It’s supposed to be in the nineties this week in Seattle! I say with that an exclamation point because I can’t remember the last time it got that hot here. I much prefer cooler temps, cozy sweaters and the smell of apple pie aka Autumn. I’m 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 yeah. Apricots? Wasn’t too crazy about them. They don’t have the shining sweetness that other fruits have, at least that’s 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 can 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 for up to a week if you so wish. Enjoy!
If you decide to take a chance on these Chamomile Tea Poached Apricots, don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- 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.