Vanilla-Poached Apricots with Zabaglione
Vanilla-Poached Apricots with Zabaglione is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Scrape seeds from vanilla bean into a 2-quart saucepan, then add pod, water, sugar, zest, and salt.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionScrape 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.
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.
Spoon 2 or 3 apricot halves into each of 6 glasses and top with zabaglione.
Serve immediately.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.