Vanilla Poached Apricots with Zabaglione

Recipe courtesy of Gourmet Magazine

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)

Preparation:

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.

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.

Sweet!