Vanilla-Poached Apricots With Zabaglione
Serves: 4
Lacy Volkman
1 January 1970
Based on User reviews:
49
Spice
40
Sweetness
47
Sourness
42
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Poach apricots: Scrape seeds from vanilla bean into a 2-quart saucepan, then add pod, water, sugar, zest, and salt
2
Bring to a boil, uncovered, over high heat, then boil 1 minute
3
Carefully add apricots, then reduce heat and poach at a bare simmer, turning over once, until fruit is tender but still holds its shape and skins are still intact, 2 to 6 minutes
4
Transfer apricots and syrup to a large shallow bowl and cool to room temperature, about 1 1/2 hours
5
Scrape seeds from vanilla bean into a 2-quart saucepan, then add pod, water, sugar, zest, and salt
6
Bring to a boil, uncovered, over high heat, then boil 1 minute
7
Carefully add apricots, then reduce heat and poach at a bare simmer, turning over once, until fruit is tender but still holds its shape and skins are still intact, 2 to 6 minutes
8
Transfer apricots and syrup to a large shallow bowl and cool to room temperature, about 1 1/2 hours
9
Make zabaglione: Beat together yolks, sugar, and wine in a deep 4-quart metal bowl with a handheld electric mixer at medium speed or whisk vigorously until combined well
10
Set bowl over a 4-quart pot of barely simmering water and beat mixture until tripled in volume, 5 to 6 minutes
11
Beat together yolks, sugar, and wine in a deep 4-quart metal bowl with a handheld electric mixer at medium speed or whisk vigorously until combined well
12
Set bowl over a 4-quart pot of barely simmering water and beat mixture until tripled in volume, 5 to 6 minutes
13
To serve: Spoon 2 or 3 apricot halves into each of 6 glasses and top with zabaglione
14
Serve immediately
15
Spoon 2 or 3 apricot halves into each of 6 glasses and top with zabaglione
16
Serve immediately