Rosé Vanilla Poached Apricots

It’s often said that apricots are a ‘kitchen fruit’ because, despite their beautiful speckled skin and orange glow, they can be disappointingly woolly and flavourless. However, the application of a little heat and sugar changes everything. Gently cooked in wine, scented with vanilla, served with a big scoop of ice cream and some buttery homemade shortbread, Rosé Vanilla Poached Apricots are practically a food of the gods.

This is a great way to end a meal during the warmer months. Cool and refreshing, with just the right balance of sweet and tart, it sings of summer. You can make the apricots up to 3 days in advance, which means that on the night there is nothing more strenuous for you to do than scoop out some ice cream, relax and enjoy.

Don’t use your best rosé for this, as you’re adding sugar, spice and cooking it anyway. I do use a dry wine though so that the sweetness doesn’t become overpowering. This method of cooking will work with any stone fruit, peaches and plums are both lovely, though you’ll need to peel the peaches first – a bit of a thankless task on a very hot summer day! I know vanilla pods are expensive these days, but in this case, it is worth it. If you can’t get hold of one or they are just too expensive, make sure to use a good quality vanilla extract instead.

Don’t throw the vanilla or the syrup away afterwards! The vanilla can be used to make a homemade vanilla extract or vanilla sugar, and the syrup is stunning to use in cocktails or mixed with a little prosecco.

What’s your favourite summer dessert? Let me know in the comments below. Take care out there and happy cooking, x J.

Rose Vanilla Poached Apricots

Let me know if you try this recipe in the comments below, or using the hashtag #daysofjay on Instagram. Happy cooking!

Rose Vanilla Poached Apricots

Rosé Vanilla Poached Apricots

Yield: 6
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Rosé Vanilla Poached Apricots are a truly wonderful, summery dessert. Red speckled apricots poached in vanilla-scented rosé wine are so aromatic and so good. Serve with a big scoop of ice cream and some buttery homemade shortbread.


  • 500ml rosé wine
  • ½ a vanilla pod
  • 75g sugar
  • 500g firm, ripe apricots

for the shortbread:

  • 125g unsalted butter, room temperature
  • 75g sugar
  • 150g plain flour
  • 25g cornflour
  • pinch of salt
  • 1 tsp vanilla extract

to serve:

  • good quality vanilla ice cream


    Gently heat the rosé and sugar together in a small saucepan, stirring until the sugar dissolves.

    Cut the apricots in half, and remove their stones, then add to the rosé. Use a teaspoon to scrape the seeds out of the vanilla pod, then add seeds and pod to the saucepan.

    Cover with a round of baking paper (a cartouche, see notes) and a lid and simmer very gently for 5-10 minutes. This depends on how large and firm the apricots are. Check after 5 minutes and judge how much longer from there.

    When cooked, remove the apricots with a slotted spoon and set aside in a bowl. Bring the remaining syrup to a rolling boil, then turn the heat down and simmer for 10 minutes. Pour the hot syrup over the apricots and allow to cool to room temperature. Refrigerate until needed.

    To make the shortbread, heat the oven to 180°C / 250°F / Gas 4. Cream the butter and sugar together until light and fluffy. Sift over the flour, cornflour and salt and add the vanilla extract. Stir until a loose dough forms, then turn out onto the benchtop and knead briefly until smooth.

    Line a 20cm round springform cake tin with baking paper, then press the dough lightly into the prepared tin. Bake in the preheated oven for 20-25 minutes until just beginning to brown. Remove from the oven, use a small, sharp knife to score the surface of the shortbread into fingers or diamonds, then allow to cool completely in the tin. When cool, cut into shape.

    Serve the poached apricots with a generous scoop of good quality vanilla ice cream and shortbread on the side.


A cartouche is a round of baking paper used to keep the fruit submerged in the pot. It's easiest to cut a square roughly the size of your saucepan, then fold it several times before cutting.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 497Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 54mgSodium: 48mgCarbohydrates: 62gFiber: 3gSugar: 41gProtein: 5g

Nutrition information is calvulated automatically and isn’t always accurate.

Disclosure: Some of the links on this website are affiliate links,
meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.


Can I make this without alcohol?

Yes you can, though the flavour will be quite different. Use water in place of the wine and increase the sugar to 150g. You might like to add a little cranberry juice for colour or lemon juice to make it less sweet. Experiment and see! Clear grape juice would be another option.

How do I store the poached apricots?

In the fridge in a tightly sealed container for at least 3 days, but up to a week will be fine.

How can I re-use the vanilla pod?

Give the pod a quick rinse then leave to dry overnight (I put it in the oven to keep any bugs away from it). Cut into 2cm lengths, then place in a jar with sugar. Give it a shake now and then and in a week or so you’ll have lovely vanilla scented sugar. Alternatively, rinse, then place in a jar or bottle with vodka or rum. Keep adding vanilla pods as you use them and you’ll have the most terrific homemade vanilla extract – it’s not bad for adding to cocktails either!


I think apricots, with their red speckled skin, are one of the most beautiful fruits.

Rose Vanilla Poached Apricots
Rose Vanilla Poached Apricots

Cover the apricots with a cartouche of folded baking paper to keep them submerged in the syrup.

Rose Vanilla Poached Apricots
Rose Vanilla Poached Apricots
Rose Vanilla Poached Apricots


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Jay Wadams

Jay Wadams is a cookbook author and food photographer. Jay is the author of two cookbooks: 'Tasty' (2017) and 'Simply Summer' (2019). Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.

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