Silky zabaglione, warm from cooking but also imbued with deep heat from the wine, cloaks the vanilla-scented fruit with a heady richness. Though it's normally made with Marsala, this more subtle version gives the season's first apricots a chance to shine.
·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.
Recipe information
Total Time
2 hours
Yield
Makes 6 servings
Ingredients
For apricots
For zabaglione
Preparation
Poach apricots:
Step 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.
Step 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.
Make zabaglione:
Step 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.
Step 4
Set bowl over a 4-quart pot of barely simmering water and beat mixture until tripled in volume, 5 to 6 minutes.
To serve:
Step 5
Spoon 2 or 3 apricot halves into each of 6 glasses and top with zabaglione. Serve immediately.
