New This Month

Poached Dried Apricots and Currants with Zabaglione

Serve this Italian-style dessert with our Whole-Wheat Lemon Biscotti.

  • Servings: 10

Source: Martha Stewart Living, December 2009


  • 1 1/2 cups water
  • 1 cup dry white wine
  • 1/2 cup sugar
  • 1/2 cup honey
  • 1 1/2 navel oranges, thinly sliced
  • 1/2 vanilla bean, seeds scraped, pod reserved for another use
  • 2 green cardamom pods, smashed
  • 1 teaspoon grated peeled fresh ginger
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 40 dried apricots (1 1/2 cups)
  • 1 cup currants
  • Zabaglione


  1. Bring water, wine, sugar, honey, oranges, vanilla seeds, and spices to a simmer in a medium saucepan over medium-low heat. Cook, stirring occasionally, until sugar dissolves, about 8 minutes.

  2. Add apricots and currants. Cover, and cook until apricots have softened, about 30 minutes. Strain through a fine sieve, reserving liquid and transferring fruit to a bowl. Simmer liquid until reduced to 1 cup, about 6 minutes. Strain syrup through fine sieve. Pour syrup over fruit. Refrigerate for at least 4 hours or overnight. Serve with zabaglione.

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