Moscato Poached Apricots with Yogurt and Pistachios


  • 2 1/4 cups St. James Winery Moscato
  • 1/2 vanilla bean, split lengthwise and seeds scraped
  • 6 tablespoons orange-blossom or wildflower honey
  • 8 apricots, halved and stone removed
  • Greek yogurt for serving
  • 1/2 cup raw chopped pistachios


  1. Combine wine, vanilla pod and seeds, and honey in a medium saucepan. Simmer over low heat until the honey dissolves.
  2. Add the apricots in one layer pushing down gently, so fruit is submerged.
  3. Simmer gently, turning once, until they are just tender but not falling apart, about 2-5 minutes. (The amount of time depends entirely on the ripeness of the fruit, so keep checking.) Do not overcook as you want the fruit to remain intact.
  4. Using a slotted spoon, transfer the apricots to a dish.
  5. Let remaining liquid simmer over medium-high heat until reduced by half and lightly syrupy, strain.
  6. Allow the apricots and syrup to cool, then refrigerate.
  7. Serve the chilled apricots in a shallow bowl with thick yogurt, top with the pistachios and a teaspoon of the reserved syrup.