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Sauternes-Poached Apricots with Fresh Berries and Vanilla Crème Fraîche

Yield 8 servings
Poaching infuses the apricots with sweet wine and softens the fruit. You can use sour cream in place of crème fraîche, if desired.

Ingredients

  • Apricots:
  • 2 cups sugar
  • 1 3/4 cups Sauternes or other sweet white wine
  • 1 1/4 cups water
  • 1/8 teaspoon salt
  • 2 (6-inch) vanilla beans, split lengthwise
  • 12 apricots
  • Cr[SPECIAL_CHAR
  • 1/2 cup commercial crème fraîche
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla extract
  • Dash of salt
  • Remaining ingredients:
  • 1 1/2 cups fresh blueberries
  • 1 1/2 cups fresh raspberries

Nutrition Information

  • calories 288
  • caloriesfromfat 11 %
  • fat 3.5 g
  • satfat 1.9 g
  • monofat 1 g
  • polyfat 0.3 g
  • protein 1.8 g
  • carbohydrate 65.7 g
  • fiber 3.7 g
  • cholesterol 6 mg
  • iron 0.7 mg
  • sodium 69 mg
  • calcium 36 mg

How to Make It

  1. To prepare the apricots, combine the first 4 ingredients in a large saucepan. Scrape seeds from vanilla beans; add seeds and beans to wine mixture. Bring to a boil; add apricots. Reduce heat, and simmer for 2 minutes. Remove apricots with a slotted spoon. Bring wine mixture to a boil; cook until reduced to 2 1/4 cups (about 20 minutes). Cool to room temperature. Cut the apricots in half; remove pits. Combine the wine mixture and apricot halves in a shallow dish, and discard vanilla beans. Cover and chill 8 hours.

  2. To prepare the crème fraîche, combine commercial crème fraîche, 1 tablespoon sugar, vanilla, and a dash of salt.

  3. Arrange 3 apricot halves, 3 tablespoons blueberries, and 3 tablespoons raspberries onto each of 8 dessert plates. Drizzle each serving with about 2 tablespoons wine mixture; top each with 1 tablespoon crème fraîche.