Active Time

　　25 min

　　Total Time

　　2 hours

　　Silky zabaglione, warm from cooking but also imbued with deep heat from the wine, cloaks the vanilla-scented fruit with a heady richness. Though it's normally made with Marsala, this more subtle version gives the season's first apricots a chance to shine.

　　

Ingredients

Makes 6 servings

　　

For apricots

1/2 vanilla bean, halved lengthwise

　　1 1/2 cups water

　　1 cup sugar

　　3 (4- by 1-inch) strips fresh lemon zest

　　1/8 teaspoon salt

　　1 1/4 pounds firm-ripe fresh apricots, halved lengthwise and pitted

　　

For zabaglione

3 large egg yolks

　　1/3 cup sugar

　　2 tablespoons dry white wine (preferably Swiss)

　　

Poach apricots:

Step 1

Scrape seeds from vanilla bean into a 2-quart saucepan, then add pod, water, sugar, zest, and salt. Bring to a boil, uncovered, over high heat, then boil 1 minute.

　　

Step 2

Carefully add apricots, then reduce heat and poach at a bare simmer, turning over once, until fruit is tender but still holds its shape and skins are still intact, 2 to 6 minutes. Transfer apricots and syrup to a large shallow bowl and cool to room temperature, about 1 1/2 hours.

　　

Make zabaglione:

Step 3

Beat together yolks, sugar, and wine in a deep 4-quart metal bowl with a handheld electric mixer at medium speed or whisk vigorously until combined well.

　　

Step 4

Set bowl over a 4-quart pot of barely simmering water and beat mixture until tripled in volume, 5 to 6 minutes.

　　

To serve:

Step 5

Spoon 2 or 3 apricot halves into each of 6 glasses and top with zabaglione. Serve immediately.

　　Cooks' notes

　　·The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.

　　·Apricots can be poached 2 days ahead and chilled, covered. Bring to room temperature before serving.