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Apricots Poached in Orange Muscat





Yields
Makes 6 servings

Notes: For a dramatic presentation, spoon fruit over vanilla ice cream in big wine goblets.

 1 1/2 cups Orange Muscat wine
 1 cup orange juice
 1/2 cup sugar
 2 pounds firm-ripe apricots, halved and pitted
 2 tablespoons minced crystallized ginger
 1 tablespoon grated orange peel
Step 1
1

In a 5- to 6-quart pan, combine wine, orange juice, and sugar. Bring to a boil over high heat, stirring often.

Step 2
2

Add apricots, cover, and simmer gently until fruit is just tender when pierced, 3 to 5 minutes.

Step 3
3

With a slotted spoon, transfer fruit to a bowl. Add ginger and orange peel to pan and return syrup to a boil. Boil, uncovered, until syrup is reduced to 1 1/4 cups, 10 to 12 minutes.

Step 4
4

Let fruit and syrup cool until just slightly warm. If making ahead, combine syrup and apricots, cover, and chill up to 1 day.

Step 5
5

Spoon fruit and syrup into bowls.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories262
% Daily Value *
Total Fat 0.6g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 11mg1%
Total Carbohydrate 49g18%

Dietary Fiber 1.9g7%
Protein 2.3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.