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
  • Directions
    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.


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