Apricots Poached in Orange Muscat

Ingredients

• 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

Preparation

1. 1. In a 5- to 6-quart pan, combine wine, orange juice, and sugar. Bring to a boil over high heat, stirring often.
2. 2. Add apricots, cover, and simmer gently until fruit is just tender when pierced, 3 to 5 minutes.
3. 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. 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. 5. Spoon fruit and syrup into bowls.