Apricots in Red Wine
3 pounds large apricots
2 cups dry red wine
1 cup Ruby Port
1/4 cup sugar
1/4 cup honey
1 cinnamon stick
1/2 cup toasted slivered almonds
1 pint vanilla ice cream
• In a large, heavy saucepan, bring the red wine, Port, sugar, honey and cinnamon stick to a simmer and cook until the sugar is dissolved.
• Cut a small “x” into one end of each apricot with a paring knife.
• Bring a pot of water to a boil.
• Poach the apricots for 30 seconds.
• Remove with a slotted spoon to a colander and slip the skins from the fruit.
• Add the apricots, adding more wine as necessary to cover the apricots, and simmer covered, turning occasionally, until tender, about 15 minutes.
• Remove from the heat and divide the apricots among 4 bowls.
• If desired, cut in half first and discard seed.
• Bring the poaching liquid to boil and reduce by half.
• Discard the cinnamon stick.
• Let the syrup cool slightly.
• Place one scoop of ice cream over each apricot serving, and top with poaching liquid. Sprinkle toasted almond slivers over each serving, and serve immediately.
Serves 6
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