If you're an apricot fan, you like that tangy-sweet thing these beauties have going for them. I find that this tartness only intensifies when the fruit is cooked, so I paired the poached apricots with vanilla ice cream. The creamy sweetness of the ice cream mixes with the silky tartness of the apricot (flavored with just a hint of rose water, cardamom, and honey) in a really nice way. One of my favorite things about this recipe is the way the texture of apricot really changes during poaching... the fruit becomes tender and velvety.
INGREDIENTS slightly adapted from Kimberley Hasselbrink's Vibrant Food
Slice apricots in half and discard the pits. Set aside.
Bring water and honey to a boil in a medium saucepan (large enough to hold the apricots). Whisk occasionally to integrate honey as it melts. When the liquid comes to a boil, add cardamom and rosewater. Whisk again to blend all ingredients, then add apricots to the poaching liquid. Simmer the fruit for 3-6 minutes, keeping in mind that a riper apricot will need less poaching time.
Use a slotted spoon to remove apricots from the pan. Set aside and simmer the poaching liquid until it reduces by half into a lovely syrup.
Serve apricots with vanilla ice cream with a drizzling of syrup. Easy and delish!