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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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By Romney Steele, author of Plum Gorgeous. Ingredients:
1/2 cup muscat wine (moscato) |
7 tablespoons sugar |
1 tablespoon honey |
2 cardamom pods, cracked |
1/2 vanilla bean, split lengthwise |
1- by 4-in. strip lemon zest |
1 cup dried apricots (preferably california) |
Directions:
1. Put wine, 1/2 cup water, sugar, honey, and cardamom pods in a small saucepan. With a small knife, scrape seeds from vanilla bean and add to pan with pod and lemon zest. Bring to a boil over high heat, add apricots, reduce heat, and simmer until apricots just begin to soften, about 5 minutes. Let cool in syrup.
2. Strain apricots before using, discarding cardamom pods, vanilla pod, and zest; save syrup for cake icing and to drizzle over ice cream or yogurt.
3. Make ahead: Up to 3 days, chilled in syrup.
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