Name: Vanilla-Poached Apricots with Zabaglione
Cook time: 25 min
Total time: 2 hours
Yield: Makes 6 servings
Ingredients: 1/2 vanilla bean, halved lengthwise; 1 1/2 cups water; 1 cup sugar; 3 (4- by 1-inch) strips fresh lemon zest; 1/8 teaspoon salt; 1 1/4 pounds firm-ripe fresh apricots, halved lengthwise and pitted; 3 large egg yolks; 1/3 cup sugar; 2 tablespoons dry white wine (preferably Swiss)

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Vanilla-Poached Apricots with ZabaglioneDitte Isager

Silky zabaglione, warm from cooking but also imbued with deep heat from the wine, cloaks the vanilla-scented fruit with a heady richness. Though it's normally made with Marsala, this more subtle version gives the season's first apricots a chance to shine.

Cooks' notes

·The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.
·Apricots can be poached 2 days ahead and chilled, covered. Bring to room temperature before serving.

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