Honey Vanilla Poached Apricots Recipes

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HONEY VANILLA POACHED APRICOTS



Honey Vanilla Poached Apricots image

Categories     Fruit     Dessert     Poach     Quick & Easy     Low Sodium     Apricot     Vanilla     Summer     Honey     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 5

1 cup water
3 tablespoons honey
3 tablespoons sugar
1/2 vanilla bean, halved lengthwise
3/4 pound fresh apricots, halved lengthwise and pitted

Steps:

  • In a 1 1/2-quart saucepan simmer water, honey, sugar, and vanilla bean, covered, 5 minutes. Add apricots and simmer, covered, until just tender but not falling apart, 2 to 5 minutes, depending on ripeness of fruit.
  • Transfer apricots with a slotted spoon to a bowl and boil syrup until reduced to about 1/2 cup. Pour syrup over apricots and chill 25 minutes.

VANILLA-POACHED APRICOTS WITH ZABAGLIONE



Vanilla-Poached Apricots with Zabaglione image

Categories     Mixer     Citrus     Egg     Fruit     Dessert     Spring     Summer     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

For apricots
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
For zabaglione
3 large egg yolks
1/3 cup sugar
2 tablespoons dry white wine (preferably Swiss)

Steps:

  • 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.
  • 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.
  • 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.
  • Set bowl over a 4-quart pot of barely simmering water and beat mixture until tripled in volume, 5 to 6 minutes.
  • To serve:
  • Spoon 2 or 3 apricot halves into each of 6 glasses and top with zabaglione. Serve immediately.

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