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Apricots Poached in Orange Muscat

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


  • 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

Nutrition 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

How to Make It

  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.