Poached Dried Apricots and Currants with Zabaglione

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Servings:
10

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

Ingredients

  • 1 ½ cups water

  • 1 cup dry white wine

  • ½ cup sugar

  • ½ cup honey

  • 1 ½ navel oranges, thinly sliced

  • ½ vanilla bean, seeds scraped, pod reserved for another use

  • 2 green cardamom pods, smashed

  • 1 teaspoon grated peeled fresh ginger

  • ¾ teaspoon ground cinnamon

  • ¼ teaspoon ground cloves

  • 40 dried apricots (1 ½ cups)

  • 1 cup currants

  • Zabaglione

Directions

  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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