Honey-Poached Apricots

Combine honey, lemon juice and zest, and 1⁄2 cup water in a saucepan. Bring to a boil over medium heat, then reduce heat to medium-low.

Poach apricots, a few at a time, until soft, 3–5 minutes, depending on ripeness of fruit. Remove with a slotted spoon and cool.

Serve plain with syrup or spoon over ice cream or pound cake. (Refrigerate in syrup for up to 1 week.)