Apricots in sweet wine sauce
Votes: 3
Time: 25 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
A detailed recipe for making a fruit dessert.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.4 kg large apricots
- 2 cups dry red wine
- 1 cup Ruby port
- 1/4 cup sugar
- 1/4 cup honey
- 1 cinnamon stick
- 1/2 cup toasted almonds
- 0.5 l vanilla ice cream, for serving
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Recipes with similar ingredients: Apricots, red wine, port, syrup, vanilla ice cream, honey, cinnamon, almond
Cooking the dish according to the recipe:
- In a large heavy-bottomed saucepan, bring the red wine, port, sugar, honey, and cinnamon stick to a gentle simmer. Cook until the sugar dissolves. Using a paring knife, score each apricot in a cross-shaped pattern on one side. Bring the water in the saucepan to a boil. Cook the apricots for 30 seconds. Transfer them to a colander with a slotted spoon and discard the skins.
- Return the apricots to the pan with the wine syrup, adding more wine if necessary to completely cover the fruit. Simmer, covered and stirring occasionally, until tender, about 15 minutes. Remove from heat and divide the apricots into 4 bowls. (If desired, halve and pit them first.) Bring the mixture to a simmer and reduce by half. Discard the cinnamon stick. Let the syrup cool slightly.
Place 1 scoop of ice cream on each apricot serving and pour the liquid over it. Sprinkle with toasted almonds and serve immediately.
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