VANILLA-POACHED APRICOTS WITH ZABAGLIONE

Vanilla-Poached Apricots with Zabaglione image

Yield Makes 6 servings

Number Of Ingredients 11

For apricots
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
For zabaglione
3 large egg yolks
1/3 cup sugar
2 tablespoons dry white wine (preferably Swiss)

Steps:

Poach apricots:
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.
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.
Make zabaglione:
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.
Set bowl over a 4-quart pot of barely simmering water and beat mixture until tripled in volume, 5 to 6 minutes.
To serve:
Spoon 2 or 3 apricot halves into each of 6 glasses and top with zabaglione. Serve immediately.