Wine-Poached Apricots With Ricotta

1. 1

   Put the wine and sugar into a heavy, wide pot.

2. 2

   Bring to a simmer over medium heat, stirring often, until the sugar dissolves.

3. 3

   Add the fennel fronds, peppercorns, and apricots to the hot syrup.

4. 4

   Simmer until the fruit has softened but still holds its shape, 2-3 minutes.

5. 5

   Remove the pot from the heat.

6. 6

   Let the apricots cool in the syrup, stirring gently from time to time.

7. 7

   Discard the fennel fronds and peppercorns.

8. 8

   The apricots will keep in their syrup in the refrigerator for up to 5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.