Keep the apricots submerged in the poaching liquid, or they will turn brown. Mixed with seltzer water, the poaching liquid makes a refreshing apricot fizz.

　　

Ingredients

Makes 24

　　1 1/2 cups sugar

　　3 strips (about 2 inches long) fresh lemon peel, pith removed

　　2 thin slices fresh ginger

　　7 cardamom pods, cracked

　　1 vanilla bean, split lengthwise and scraped

　　12 small ripe apricots, halved and pitted (about 1 1/2 pounds)

　　

Step 1

In a 4- to 5-quart pot over medium heat, combine 4 cups water with the sugar, lemon peel, ginger, cardamom, and vanilla scrapings. Bring the mixture to a boil. Cook until the sugar dissolves, and then reduce heat to low. Simmer, uncovered, until the liquid has thickened slightly, about 10 minutes.

　　

Step 2

Add the apricots to the pan. Rinse a double thickness of cheesecloth under cold water, and drape it over the apricots so all the fruit is covered by the cloth and submerged in the liquid.

　　

Step 3

Continue simmering until the apricots soften slightly, 2 to 4 minutes. Remove from heat, and let cool completely. Use immediately, or transfer the apricots and poaching liquid to a storage container. Make sure the apricots are completely submerged in the liquid. Refrigerate, covered, up to 4 days.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.