Ingredients

serves 8

　　1 envelope (1 scant tablespoon) unflavored gelatin

　　4 cups heavy cream

　　1 cup sugar

　　1/2 vanilla bean, split and scraped

　　16 Poached Apricot Halves (recipe follows)

　　

Poached Apricot Halves

1 1/2 cups sugar

　　3 strips (about 2 inches long) fresh lemon peel, pith removed

　　2 thin slices fresh ginger

　　7 cardamom pods, cracked

　　1 vanilla bean, split lengthwise and scraped

　　12 small ripe apricots, halved and pitted (about 1 1/2 pounds)

　　(makes 24)

　　

Step 1

Prepare an ice-water bath; set aside. In a large bowl, sprinkle gelatin over 3 tablespoons cold water; let stand 5 minutes to soften.

　　

Step 2

Combine the cream, sugar, and vanilla bean and scrapings in a medium saucepan over medium-high heat. Gently simmer until bubbles form around the sides of the pan, about 5 minutes. Let cool slightly. Discard the vanilla pod.

　　

Step 3

Pour the hot cream mixture into the gelatin mixture, and whisk until combined. Set the bowl in the ice bath. Let cool completely, stirring frequently. Strain the mixture through a fine sieve into a medium bowl. Divide among 8 custard cups. Cover tightly with plastic wrap, and chill until set, at least 4 hours or overnight.

　　

Step 4

When ready to serve, top each portion with 2 poached apricot halves.

　　

Poached Apricot Halves

Step 5

In a 4- to 5-quart pot over medium heat, combine 4 cups water with the sugar, lemon peel, ginger, cardamom, and vanilla scrapings. Bring the mixture to a boil. Cook until the sugar dissolves, and then reduce heat to low. Simmer, uncovered, until the liquid has thickened slightly, about 10 minutes.

　　

Step 6

Add the apricots to the pan. Rinse a double thickness of cheesecloth under cold water, and drape it over the apricots so all the fruit is covered by the cloth and submerged in the liquid.

　　

Step 7

Continue simmering until the apricots soften slightly, 2 to 4 minutes. Remove from heat, and let cool completely. Use immediately, or transfer the apricots and poaching liquid to a storage container. Make sure the apricots are completely submerged in the liquid. Refrigerate, covered, up to 4 days.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.