Apricot Essensia Syrup
- 1 cup Essensia or Sauternes wine
- 8 to 10 whole dried apricots
- 2 tablespoons honey
- 1/2 vanilla bean, split
- Combine all ingredients in small saucepan; bring to a boil, and reduce heat to low. Cook, stirring occasionally, 35 minutes or until reduced to about 2/3 cup. Remove vanilla bean, and reserve for garnish, if desired. Chill until ready to serve. Refrigerate, covered, up to 1 week.
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