Servings: Serves 4–6
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.
From the August 2010 issue of O, The Oprah Magazine
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