Poaching infuses the apricots with sweet wine and softens the fruit. You can use sour cream in place of crème fraîche, if desired.
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
1/2 cup commercial crème fraîche
1 tablespoon sugar
1/2 teaspoon vanilla extract
Dash of salt
1 1/2 cups fresh blueberries
1 1/2 cups fresh raspberries
How to Make It
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.
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.