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

Mary Corpening Barber and Sara Corpening Whiteford
Recipe by Cooking Light July 2001

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Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Nutrition Facts

288 calories; calories from fat 11%; fat 3.5g; saturated fat 1.9g; mono fat 1g; poly fat 0.3g; protein 1.8g; carbohydrates 65.7g; fiber 3.7g; cholesterol 6mg; iron 0.7mg; sodium 69mg; calcium 36mg.
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