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 rosé made from Garnacha grapes.

Alex Raij
July 2012

Gallery

Credit: © Marie Hennechart

Recipe Summary

active:
15 mins
total:
45 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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