Friday, May 24, 2013

Apricot poached with Lemon Beebrush

Apricot comes from Latin words "precious" and " early ripening".
Though native to China, Turkey is the leading producer in the world. Most of Turkey' s apricots come from the southeastern region, Malatya. The armies of Alexander The Great are credited with introducing apricots to Turkey.

In the US, 95% of the apricots come from the sunny orchards of California.
Great eaten fresh or dried, apricots are lauded for their complimentary flavor with other foods.
They are a great addition to savory dishes with a special affinity to meat and poultry dishes. Dried apricots are often added to rice and couscous in the Middle Eastern cooking.
Its distinctive sweet-tart taste brings out the freshness to balance the buttery crust in desserts like tarts and pies, the humble crumble and puddings especially rice.
Addition of poached apricots to rice puddings with a sprinkle of pistachio not only adds a new dimension in color but also in flavor.

Poached apricots are delicious serve with ice-cream or made into apricot tart.

Apricots ready to be poached


12 firm but ripe apricots, halved and pitted,
1/2 cup sugar
1 cup of water
1 juice of fresh lemon
1 sprig of lemon verbana


Combine sugar, lemon juice and and water in a saucepan large enough to take the apricots in one layer. 

Place apricots, round side down, in the syrup. Add lemon verbana and poach over low heat until tender. Remove with a slotted spoon and cool.