Vanilla-Poached Apricots with Zabaglione
Delicate apricots poached in a vanilla-infused syrup, served with a light and airy Italian zabaglione sauce made with egg yolks and white wine. A sophisticated and elegant dessert that perfectly balances sweet and fruity flavors.
Ingredients
- •½ pod vanilla bean
- •1½ cups water
- •1 cup sugar
- •3 strips lemon zest
- •⅛ teaspoon salt
- •1¼ pounds apricots
- •3 large egg yolks
- •⅓ cup sugar
- •2 tablespoons dry white wine
Cooking Instructions
- 1.
Scrape seeds from vanilla bean into a 2-quart saucepan, then add pod, water, sugar, zest, and salt. Bring to a boil, uncovered, over high heat, then boil 1 minute.
5 min
- 2.
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. Transfer apricots and syrup to a large shallow bowl and cool to room temperature, about 1 1/2 hours.
96 min
- 3.
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.
3 min
- 4.
Set bowl over a 4-quart pot of barely simmering water and beat mixture until tripled in volume, 5 to 6 minutes.
6 min
- 5.
Spoon 2 or 3 apricot halves into each of 6 glasses and top with zabaglione. Serve immediately.
5 min
