Apricots and Plums Poached in Rosé Wine

While visiting Spain's Navarra region, Alex Raij saw fruit trees growing in a parcel of Garnacha vines. To pay homage to the mixed plot, she plucked apricots and plums and poached them in a rose made from Garnacha grapes.

  • Active:
  • Total Time:
  • Servings: 6
KEY: Summer, Poaching, Desserts, Make Ahead

Related Video

More Videos
Magic Shell at Home

Ingredients

  • 1 cup sugar
  • 2 1/2 cups dry rosé wine
  • 1/2 vanilla bean, split
  • One 3-inch strip of lemon zest
  • 1/2 teaspoon salt
  • 6 large firm, ripe plums—pitted and halved, pits reserved
  • 6 large firm, ripe apricots—pitted and halved, pits reserved
  • Sweetened crème fraîche, for serving
  • Butter cookies, for serving

How to make this recipe

  1. In a large skillet, combine the sugar, rosé, vanilla bean, zest, salt and fruit pits. Bring to a boil to dissolve the sugar. Cover, remove from the heat and let stand for 15 minutes.
  2. Discard the pits. Bring the liquid to a simmer and add the plums and apricots. Poach the fruit over moderate heat, turning a few times, until just tender, 5 to 8 minutes. Let the fruit cool in the liquid to room temperature, then refrigerate until chilled. Serve the fruit in bowls with some of its poaching liquid, along with crème fraîche and cookies.

Make Ahead

The poached fruit can be refrigerated for up to 3 days.

Contributed By Photo © Marie Hennechart Published July 2012

Related Video

More Videos
Magic Shell at Home




492097 recipes/apricots-and-plums-poached-rose-wine 2013-12-06 Alex Raij summer|poaching|desserts|6|make-ahead july-2012 recipes,apricots-and-plums-poached-rose-wine 492097
Close