Vanilla-Poached Apricots with Zabaglione |
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Prep Time: 25 Minutes Cook Time: 95 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Silky zabaglione, warm from cooking but also imbued with deep heat from the wine, cloaks the vanilla-scented fruit with a heady richness. Though it's normally made with Marsala, this more subtle version gives the season's first apricots a chance to shine. Ingredients:
1/2 vanilla bean, halved lengthwise |
1 1/2 cups water |
1 cup sugar |
3 (4- by 1-inch) strips fresh lemon zest |
1/8 teaspoon salt |
1 1/4 pounds firm-ripe fresh apricots, halved lengthwise and pitted |
3 large egg yolks |
1/3 cup sugar |
2 tablespoons dry white wine (preferably swiss) |
Directions:
1. Poach apricots: 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.
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.
3. 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.
4. Set bowl over a 4-quart pot of barely simmering water and beat mixture until tripled in volume, 5 to 6 minutes.
5. To serve: Spoon 2 or 3 apricot halves into each of 6 glasses and top with zabaglione. Serve immediately.
6. Cooks' notes ·The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area. ·Apricots can be poached 2 days ahead and chilled, covered. Bring to room temperature before serving.
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