Skillet-Roasted Apricots and Blackberries
Recipe created by Heidi Johansen
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.