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

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Recipe Summary test

Makes 6 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

262 calories; calories from fat 2.1%; protein 2.3g; fat 0.6g; carbohydrates 49g; fiber 1.9g; sodium 11mg.