Wine-Poached Apricots with Ricotta

July 18, 2014


Author Notes: 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 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.The Canal House

Serves: 6

Ingredients

For the apricots

  • 1 bottle white wine
  • 1 1/2 cups sugar
  • 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
In This Recipe

Directions

  1. For the apricots, put the wine and sugar into a heavy, wide pot. Bring to a simmer over medium heat, stirring often, until the sugar dissolves. Add the fennel fronds, peppercorns, and apricots to the hot syrup. Simmer until the fruit has softened but still holds its shape, 2 to 3 minutes. Remove the pot from the heat. Let the apricots cool in the syrup, stirring gently from time to time. Discard the fennel fronds and peppercorns. The apricots will keep in their syrup in the refrigerator for up to 5 days.
  2. For the ricotta, using a wooden spoon, mix together the ricotta and sugar in a medium bowl until well blended. Keep refrigerated until ready to serve.
  3. To serve, divide the ricotta between 6 dessert dishes and spoon some of the apricots and their syrup over them.

More Great Recipes:
Fruit|Apricot|Fennel|Ricotta|Wine|Make Ahead|Summer|Vegetarian|Dessert|Side

Reviews (2) Questions (0)

2 Reviews

JanetFL August 13, 2014
This flavor combination sounds so interesting! I need to look into bronze fennel - hopefully I can grow it in Colorado.
 
juntt July 23, 2014
this really reminds me of the canned apricots i had when i was little. It would be great to make this with white wine now! thanks for the great idea! =D