Food & Cooking Recipes Dessert & Treats Recipes Poached Dried Apricots and Currants with Zabaglione Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email 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 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. 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. Rate it Print