Apricots Poached in Orange Muscat
Notes: For a dramatic presentation, spoon fruit over vanilla ice cream in big wine goblets.
How to Make It
Step 1
1
In a 5- to 6-quart pan, combine wine, orange juice, and sugar. Bring to a boil over high heat, stirring often.
Step 2
2
Add apricots, cover, and simmer gently until fruit is just tender when pierced, 3 to 5 minutes.
Step 3
3
With a slotted spoon, transfer fruit to a bowl. Add ginger and orange peel to pan and return syrup to a boil. Boil, uncovered, until syrup is reduced to 1 1/4 cups, 10 to 12 minutes.
Step 4
4
Let fruit and syrup cool until just slightly warm. If making ahead, combine syrup and apricots, cover, and chill up to 1 day.
Step 5
5
Spoon fruit and syrup into bowls.
Ingredients
1 1/2 cups Orange Muscat wine
1 cup orange juice
1/2 cup sugar
2 pounds firm-ripe apricots, halved and pitted
2 tablespoons minced crystallized ginger
1 tablespoon grated orange peel
Directions
Step 1
1
In a 5- to 6-quart pan, combine wine, orange juice, and sugar. Bring to a boil over high heat, stirring often.
Step 2
2
Add apricots, cover, and simmer gently until fruit is just tender when pierced, 3 to 5 minutes.
Step 3
3
With a slotted spoon, transfer fruit to a bowl. Add ginger and orange peel to pan and return syrup to a boil. Boil, uncovered, until syrup is reduced to 1 1/4 cups, 10 to 12 minutes.
Step 4
4
Let fruit and syrup cool until just slightly warm. If making ahead, combine syrup and apricots, cover, and chill up to 1 day.
Step 5
5
Spoon fruit and syrup into bowls.
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