Poached Apricots and Walnut Crisps | CUESA

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Returns March 17, 2022

Poached Apricots and Walnut Crisps


Daniel Capra, Paula LeDuc Fine Catering.

This was demonstrated at CUESA’s Market to Table Program on June 25, 2010.


7 apricots (not overripe)
1 ½ cup riesling
½ cup sugar
1 tablespoon peppercorns

Walnut crisps
1 ACME walnut levain
2 tablespoons  melted butter


For the apricots

  1. Make a small ‘x’ on each apricot, plunge in boiling water for 30 seconds, shock in ice water.

  2. Carefully peel skin from apricots, cut in half and remove pit – place 6 halves cut side down in a small container.
  3. Rough chop 1 apricot and pout in a small stainless steel pot with wine and sugar – bring to a simmer and add peppercorn.
  4. Gently simmer for 10 minutes, place contents in a blender and carefully blend.
  5. Strain through a fine mesh strainer and, while hot, pour over apricots and allow to cool completely before refrigerating.


For the walnut crisps

  1. Slice the bread as thin as possible (refrigerate the bread overnight, unwrapped; this will make it more slicable).

  2. Lay on a buttered parchment lined sheet tray.
  3. Brush with more butter and lay another sheet of parchment and another sheet tray on top.
  4. Bake at 325° for about 15 minutes or until crisp. 


To serve

Place each apricot on a slice of Cowgirl Creamery Mt. Tam, or another creamy cheese. Serve with crisps.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »