Apricots are gently poached in a light vanilla and citrus syrup , then paired with whipped ricotta cream for a modern Mediterranean-style dessert. It’s elegant yet unfussy, perfect served warm or chilled, and just sweet enough to feel indulgent without heaviness.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsFor the Poached Apricots
8 ripe but firm apricots, halved and pitted
¾ cup water
¼ cup white wine (or more water)
¼ cup honey or sugar
1 strip lemon peel (or orange)
1 tsp vanilla extract or ½ vanilla bean (split)
Optional: a few thyme sprigs or a cinnamon stick
For the Vanilla Ricotta
1 cup whole-milk ricotta (drain if watery)
2 tbsp powdered sugar (more to taste)
½ tsp vanilla extract
Optional: 1–2 tbsp cream or milk, for smoother texture
Pinch of salt
To Garnish
Toasted almonds or pistachios
Fresh mint
A drizzle of syrup from poaching liquid
Poach the Apricots
1
In a medium saucepan, combine:
Water , white wine , honey/sugar
Lemon peel , vanilla , and any optional aromatics
Bring to a gentle simmer over medium heat.
Add the apricot halves, cut side down , and poach for 8–10 minutes , flipping halfway, until just tender but not falling apart.
Remove apricots with a slotted spoon and set aside.
Reduce the Syrup
2
Continue simmering the poaching liquid for another 5–8 minutes , until it reduces into a light syrup.
Strain if needed and let cool slightly.
Make the Vanilla Ricotta
3
In a small bowl, whisk or blend together:
Ricotta , powdered sugar , vanilla , and a pinch of salt
Add a little cream/milk if needed for smoother consistency
Chill until ready to use.
To Serve
4
Spoon a dollop of vanilla ricotta onto each plate or bowl.
Nestle 2–3 poached apricot halves beside or on top.
Drizzle with some of the poaching syrup .
Garnish with mint leaves , toasted nuts , or a dusting of powdered sugar.
Tips for Success
5
Choose ripe-but-firm apricots so they hold their shape when poached.
Strain ricotta if it’s wet—dry ricotta yields a better texture.
Syrup can be made ahead and stored for up to a week.
Variations
6
Use plums, peaches, or nectarines in place of apricots.
Add lavender or cardamom pods to the poaching liquid for floral/spiced notes.
Swap ricotta for Greek yogurt , mascarpone , or labneh for different textures and tang.
Ingredients For the Poached Apricots
8 ripe but firm apricots, halved and pitted
¾ cup water
¼ cup white wine (or more water)
¼ cup honey or sugar
1 strip lemon peel (or orange)
1 tsp vanilla extract or ½ vanilla bean (split)
Optional: a few thyme sprigs or a cinnamon stick
For the Vanilla Ricotta
1 cup whole-milk ricotta (drain if watery)
2 tbsp powdered sugar (more to taste)
½ tsp vanilla extract
Optional: 1–2 tbsp cream or milk, for smoother texture
Pinch of salt
To Garnish
Toasted almonds or pistachios
Fresh mint
A drizzle of syrup from poaching liquid
Directions Poach the Apricots
1
In a medium saucepan, combine:
Water , white wine , honey/sugar
Lemon peel , vanilla , and any optional aromatics
Bring to a gentle simmer over medium heat.
Add the apricot halves, cut side down , and poach for 8–10 minutes , flipping halfway, until just tender but not falling apart.
Remove apricots with a slotted spoon and set aside.
Reduce the Syrup
2
Continue simmering the poaching liquid for another 5–8 minutes , until it reduces into a light syrup.
Strain if needed and let cool slightly.
Make the Vanilla Ricotta
3
In a small bowl, whisk or blend together:
Ricotta , powdered sugar , vanilla , and a pinch of salt
Add a little cream/milk if needed for smoother consistency
Chill until ready to use.
To Serve
4
Spoon a dollop of vanilla ricotta onto each plate or bowl.
Nestle 2–3 poached apricot halves beside or on top.
Drizzle with some of the poaching syrup .
Garnish with mint leaves , toasted nuts , or a dusting of powdered sugar.
Tips for Success
5
Choose ripe-but-firm apricots so they hold their shape when poached.
Strain ricotta if it’s wet—dry ricotta yields a better texture.
Syrup can be made ahead and stored for up to a week.
Variations
6
Use plums, peaches, or nectarines in place of apricots.
Add lavender or cardamom pods to the poaching liquid for floral/spiced notes.
Swap ricotta for Greek yogurt , mascarpone , or labneh for different textures and tang.
Poached Apricots with Vanilla Ricotta
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