Apricots Poached in Orange Muscat

Notes: For a dramatic presentation, spoon fruit over vanilla ice cream in big wine goblets.
Makes 6 servings


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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


1. In a 5- to 6-quart pan, combine wine, orange juice, and sugar. Bring to a boil over high heat, stirring often.

2. Add apricots, cover, and simmer gently until fruit is just tender when pierced, 3 to 5 minutes.

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.

4. Let fruit and syrup cool until just slightly warm. If making ahead, combine syrup and apricots, cover, and chill up to 1 day.

5. Spoon fruit and syrup into bowls.

Created date

October 2003

Nutritional Information

Calories 262
Caloriesfromfat 2.1 %
Protein 2.3 g
Fat 0.6 g
Satfat 0.0 g
Carbohydrate 49 g
Fiber 1.9 g
Sodium 11 mg
Cholesterol 0.0 mg