- 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
- 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
In a 5- to 6-quart pan, combine wine, orange juice, and sugar. Bring to a boil over high heat, stirring often.
Add apricots, cover, and simmer gently until fruit is just tender when pierced, 3 to 5 minutes.
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.
Let fruit and syrup cool until just slightly warm. If making ahead, combine syrup and apricots, cover, and chill up to 1 day.
Spoon fruit and syrup into bowls.