Apricots with Moscato & Thyme Syrup

Apricots with Moscato & Thyme Syrup
Photo by Scott Phillips


  • 2 lb. fresh apricots or pluots (about 16 apricots or 7 medium pluots)
  • 5 Tbs. granulated sugar
  • 5 oz. dried apricots (15 to 20)
  • 2 to 3 cups Moscato or Moscato d'Asti (or any dessert wine made from Muscat grapes)
  • 4 sprigs fresh thyme; more for garnish

In a small saucepan, bring 2 cups of the wine to a boil. Remove from the heat and add the dried apricots. Cover the pan and let the apricots marinate in the wine for at least 8 hours, or overnight. Strain the wine from the marinated fruit into a measuring cup. You'll need a total of 1 cup wine; ...

View full recipe at Fine Cooking


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