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.
Printed from Oprah.com on June 19, 2013
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