Bright apricots and berries meld in an easy, one-pan dish. This sweet summer recipe is a part of the summer fruit menu
Servings: Serves 4–6
- 1/2 cup sugar
- 2 Tbsp. Vin Santo or other white dessert wine
- 1/2 vanilla bean , split and scraped
- 1 strip (2 inches) lemon peel
- 6 ripe apricots , halved
- 1 cup blackberries
- Crème fraîche or ice cream , for serving
In a large skillet, combine sugar and 1/3 cup water. Bring to a boil over high heat, stirring until sugar has dissolved. Stir in Vin Santo, vanilla bean, and lemon peel. Arrange apricots in skillet, cut side down; cook 6 to 8 minutes. Carefully flip apricots over, add blackberries, and reduce heat to medium. Continue cooking until fruit has softened, about 8 minutes more. Remove from heat and allow to cool slightly.
Serve immediately with crème fraîche or ice cream on the side, drizzling some of the cooking liquid over each plate.