Skillet-Roasted Apricots and Blackberries

1. 1

   In a large skillet, combine sugar and 1/3 cup water.

2. 2

   Bring to a boil over high heat, stirring until sugar has dissolved.

3. 3

   Stir in Vin Santo, vanilla bean, and lemon peel.

4. 4

   Arrange apricots in skillet, cut side down; cook 6 to 8 minutes.

5. 5

   Carefully flip apricots over, add blackberries, and reduce heat to medium.

6. 6

   Continue cooking until fruit has softened, about 8 minutes more.

7. 7

   Remove from heat and allow to cool slightly.

8. 8

   Serve immediately with creme fraiche or ice cream on the side, drizzling some of the cooking liquid over each plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.