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The Canal House's Wine-Poached Apricots with Ricotta

By • July 24, 2014 • 16 Comments

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All week long, Christopher Hirsheimer and Melissa Hamilton of The Canal House will be sharing their recipes from last year's Canal House Cooking, Volume 8: Pronto! And we're giving away a copy every day this week. Open up a bottle of Sangiovese and follow along to bring a little Italy into your home.

Today: Drunken apricots that will throw a party in your mouth.

We planted bronze fennel (Foeniculum vulgare "Purpureum"), which is a culinary herb, in our garden a few years ago and it took off. Each spring it comes back fuller and more vigorous than the year before. By midsummer, the tall, feathery plants are blooming lacy yellow flowers (which eventually bear the tiny aromatic seeds we cook with), just as the first apricots appear at our local orchard. We love the combination of these two flavors: the perfumed apricots and the licorice of the fennel. We keep some of the flavorful syrup from the apricots to make a refreshing drink with bubbly Prosecco, or with sparkling water over ice.

Wine-Poached Apricots with Ricotta

Serves 6

For the Apricots

1 bottle white wine
4 branches fennel fronds, preferably with their flowering heads
6 black peppercorns
1 1/2 pounds apricots, halved and pitted

For the Ricotta

2 cups finest fresh ricotta
1 tablespoon sugar

See the full recipe (and save and print it) here.

We're giving away a copy of Canal House Cooking, Volume 8: Pronto! every day this week! To enter to win today's copy, tell us in the comments: What's your favorite boozy dessert? We'll choose winners next Monday, July 28th.

Photo by The Canal House. Excerpted from the book Canal House Cooking, Volume 8: Pronto! by Christopher Hersheimer and Melissa Hamilton. Reprinted by permission of The Canal House. All rights reserved.

Jump to Comments (16)

Tags: guest editors, dessert, apricots, poached apricots, wine-poached, fennel

Comments (16)

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4 months ago cookinginvictoria

Peaches soaked in wine (recipe from Delancey by Molly Wizenberg). Also, I highly recommend the Brandy Alexander pie on this site.

New_years_kitchen_hlc_only

4 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

This time of year? A Dark and Stormy vanilla ice cream float; or, if that's not convenient, a milkshake made with dark chocolate ice cream, a good glug of coconut milk, and dark rum - topped with whipped cream and chopped toasted almonds. ;o)

Boston_076

4 months ago crazyasitsounds

Melon balls with prosecco -- sparkly and not-too-sweet.

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4 months ago hobbit2nd

Bananas Foster.

Open-uri20140410-974-1kbjktq

4 months ago Jackie Phetteplace

Zabaglione with berries

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4 months ago JudyH

Port with chocolate

Me

4 months ago rachellynnec

My favorite boozy dessert has to be an affogato with amaretto... or a late, after-dinner negroni. Does that count?

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4 months ago klrcon

This recipe looks delicious - and lucky me, I have a small basket of apricots begging for just such a treatment. Thanks!
My favorite boozy dessert? Figs marinated in red wine. Also pears poached in champagne. Ummm, you can see why this recipe appealed to me.

Emfraiche

4 months ago EmFraiche

Bananas foster! Mmmmmm...

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4 months ago christina

My favorite dessert would be low-guilt and easy to make. I think this recipe makes the cut. I made the Canal House's Zucchini with Spicy Anchovy Butter for a small dinner party last night and everyone was blown away. LOVED how simple it was so create something so special and delicious!

Stringio

4 months ago Cristina Erlendson

This has become my favorite boozy dessert!!!

Bw_o

4 months ago Sini | My Blue&White Kitchen

This is just plain amazing. I love everything about it: the wine, the fennel, the pepper. Can't wait to make this. Thank you so much for the inspiration!

Bw_o

4 months ago Sini | My Blue&White Kitchen

Oh and my favorite boozy dessert? A nice vanilla ice cream with Cointreau. So good!

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4 months ago Jonathan

Simplicity is key; I love the flavor combination of fresh peaches with vanilla. Poaching peaches in a syrup bolstered by a sweeter bourbon, and dolloping alongside a scoop of creamy vanilla ice cream or gelato cannot be beat during the summer months.

Stringio

4 months ago Agallo

Tiramisú

clearly.

Stringio

4 months ago Cori

ice cream with baileys, classic and awesome