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Vanilla-Poached Apricots with Zabaglione

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Vanilla-Poached Apricots with Zabaglione

Vanilla-Poached Apricots with Zabaglione

amanda

Equipment

  • - Immersion Blender (High-Speed)

  • - Apricot Pitter

  • - Silicone Pastry Brush

  • - Small Saucepan (1-2 Quarts)

  • - Zester/Microplane Grater

  • - Whisk (Electric Mixer)

  • - Fine-mesh Sieve

  • - Dessert Service/Plating Spoon

  • - Digital Scale (100g Capacity)

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)

Instructions

1

Instruction 1

Scrape seeds from vanilla bean into a 2-quart saucepan, then add pod, water, sugar, zest, and salt. Bring to a boil, uncovered, over high heat, then boil 1 minute.
2

Instruction 2

Carefully add apricots, then reduce heat and poach at a bare simmer, turning over once, until fruit is tender but still holds its shape and skins are still intact, 2 to 6 minutes. Transfer apricots and syrup to a large shallow bowl and cool to room temperature, about 1 1/2 hours.
3

Instruction 3

Beat together yolks, sugar, and wine in a deep 4-quart metal bowl with a handheld electric mixer at medium speed or whisk vigorously until combined well.
4

Instruction 4

Set bowl over a 4-quart pot of barely simmering water and beat mixture until tripled in volume, 5 to 6 minutes.
5

Instruction 5

Spoon 2 or 3 apricot halves into each of 6 glasses and top with zabaglione. Serve immediately.
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