Most fruit is perfect just the way that it is, but there are some that reach their full potential when cooked. The apricot is one of these. This recipe for apricots poached in chamomile tea with b=vanilla is so easy and delicious.

An under-ripe apricot can be very tart and an ever so slightly over-ripe one becomes too soft and fall apart. Like with a pear, they have a short window of opportunity to be truly wonderful. Lightly poaching them takes them into dessert heaven.

You will find me poaching a lot of fruit. I like to preserve when there is a lot of it around. Once cooked it can languish in the fridge in its sweet juice for at least a week. My 10-minute apricot jam is a winner (forgive the photograph, this was my first ever blog post)

* Notes on this recipe:

I don’t like overly sweet poaching syrup so if you like something sweeter which can offset the tartness of the apricots, I would suggest using 1 cup of sugar. I used dried chamomile flowers which make a really stunning tea. I had bought this tea on Santorini in Greece a couple of years back and see that it can now be bought locally. A little goes a long way here and I totally love how the floral flavour complements the apricots and vanilla so beautifully. I’m rather excited about this flash of inspiration.

I’m slowly becoming a full-on tea geek, but more about that at a later stage and when I decide I’m ready to unleash this on Drizzle and Dip. Apparently chamomile tea is good to rinse blonde hair with which is one of the reasons I bought such a big bag, but I love drinking it so it hasn’t made it to my bathroom.

Apricots poached in chamomile tea with vanilla


Apricots poached in chamomile tea with vanilla

A super easy and delicious recipe for apricots poached in chamomile tea with vanilla.

  • Author: Sam Linsell



2 cups of strongly brewed chamomile tea

3/4 of a cup of sugar

1 vanilla pod split and seeds removed

750800g halved apricots with pips removed


Bring the tea, sugar and split vanilla pod to a boil and allow to simmer for about 5 minutes then add the fruit. Apricots (especially very ripe ones) poach very quickly, so you will need to cook them for a maximum of about 3 – 5 minutes. Remove the apricots with a slotted spoon and set aside. If you leave them in the boiling syrup they will turn to mush. Allow the syrup to cool and serve either warm or cold with ice cream.



Apricots poached in chamomile tea with vanilla


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  1. I tried this recipe this morning for a breakfast treat. This is the most delicious thing to happen to apricots I have ever tasted. This recipe is going into my frequently made recipe rotation as long as the fruit is in season. Thank you!

  2. Sam

    Thanks for the lovely comment Romy – I was very excited when I made it too. I need to make it as soon as apricots come back into season.

  3. Hi??
    I was wondering if you peel the apricots or will the skin slid off after the poaching?
    Thank you

  4. Sam

    Hi Suzanne, I don’t peel the apricots before and the skins don’t slide off. They are not that touch so the fruit is nice and soft after being poached without losing its integrity.


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