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.
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.
Continue simmering the poaching liquid for another 5–8 minutes, until it reduces into a light syrup.
Strain if needed and let cool slightly.
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.
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.
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.
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.
4 servings