Poached Apricots With Ginger and Lime
This simple but delicious apricot recipe embodies The Cooks’ House aesthetic of accentuating natural flavors with minimal manipulation. This dish makes a great dessert or intermezzo course and is taken from the “Fancy Late Spring Lunch” section of Eric Patterson and Jennifer Blakeslee’s new cookbook, Cooks’ House: The Art and Soul of Local, Sustainable Cuisine.
- ½ cup sugar
- ½ cup Michigan riesling
- Piece of ginger about the size of a wine cork, cut in half lengthwise, then each half cut into 6 pieces
- 1 vanilla bean, split in half with the beans scraped out
- 12 firm, ripe apricots
- Zest of 2 limes