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Gourmet

Vanilla-Poached Apricots with Zabaglione

5.0

(3)

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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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