Cinnamon and Star Anise-Spiced Apricots

Dried fruit can skew sticky and overly sweet, which limits how useful it is beyond snacking. This simple soak transforms dried apricots into something far more flexible: soft, lightly perfumed, and balanced. Cinnamon sticks bring gentle warmth, while star anise adds a subtle aromatic note that keeps the sweetness in check. We especially love these on a nosh board, where they play beautifully with cheese, olives, and anything crunchy, but they are just as good folded into salads or spooned into grain dishes.

Cinnamon and Star Anise-Spiced Apricots

Leslie Myers

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Prep Time 5 minutes mins

Servings 0

Equipment

• Kettle or microwave-safe bowl
• Heat-resistant bowl or container
• Measuring Cups
• Airtight container

Ingredients

  

• 20 pieces dried apricots
• 1.5 cups boiling water
• 2 cinnamon sticks
• 6 whole star anise

Instructions

 

• Bring the water to a boil using a kettle or microwave.
• Place the dried apricots, cinnamon sticks, and star anise in a heat-safe bowl or container.
• Pour the hot water over the mixture, making sure everything is fully submerged.
• Let cool to room temperature.
• Transfer the apricots and their soaking liquid to an airtight container and refrigerate.
• Store for up to six months.
• Serve straight from the fridge on a nosh board, or dice and scatter into salads as needed.

Notes

Why You Should Make This
This is an easy, no-cook way to add contrast and depth to everyday boards and meals. The apricots bring fiber and natural sweetness, while the warm spices add complexity that pairs especially well with salty, savory foods.

Chef’s Tip
Before adding the apricots to a nosh board, gently pat them dry with a paper towel. This keeps the board tidy, prevents sliding, and helps the apricots hold their shape next to cheeses and crackers.

How We Use These
Front and center on a Nosh board
Chopped into leafy green salads
Mixed into grain salads for a sweet–savory finish

 

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