Poached Apricots

• 3 cups water
• 3 cups sugar
• 3 strips (each about 1/2 by 2 inches) fresh lemon peel
• 6 slices (1/4 inch thick) peeled fresh ginger
• 1 cinnamon stick
• 1 tablespoon fresh lemon juice
• 12 small ripe apricots, halved and pitted

1. Make poaching syrup Cut a piece of parchment paper to fit inside a large straight-sided skillet.
2. In the same skillet, stir to combine the water, sugar, lemon peel, ginger, and cinnamon stick.
3. Bring mixture to a boil over high heat, and cook until sugar dissolves.
4. Reduce heat to low.
5. Simmer (uncovered) until liquid has thickened slightly, about 10 minutes.
6. Stir in lemon juice.
7. Poach fruit Add apricots to pan.
8. Place parchment round on top of fruit.
9. Return to a simmer and cook until apricots soften slightly (this will depend on the ripeness of the fruit).
10. Cool Remove from heat and let cool completely (the fruit will continue to soften a bit as it cools).
11. Use immediately, or transfer fruit and poaching liquid to a storage container.
12. Make sure fruit is completely submerged in liquid.
13. Refrigerate until ready to use, up to 4 days.

water, sugar, ginger, cinnamon, lemon juice, ripe apricots

Taken from www.epicurious.com/recipes/food/views/poached-apricots-393930 (may not work)