We've paired the sweetened cream with wine poached apricots for a taste of summer sunshine. This dessert is ideal at the end of a day of outdoor barbecuing.
Photography and Stying: Diana Yen
Styling Assistant: Kali Solack
1 cup sugar
2 cups dry white wine
1/2 vanilla bean, split
One 3-inch strip of lemon zest
pinch of salt
12 large firm, ripe apricots—pitted and halved
syllabub (recipe follows)
In a large skillet, combine the sugar, wine, vanilla bean, zest, and salt. Bring to a boil to dissolve the sugar.
Lower the liquid to a simmer and add the apricots. Poach the fruit over moderate heat, turning a few times, until just tender, 5 minutes. Let the fruit cool in the liquid to room temperature, then refrigerate until chilled. Serve the fruit in bowls with some of its poaching liquid, along with the syllabub.
The poached fruit can be refrigerated for up to 3 days.
3/4 cup sugar
1 cup dry white wine
1/2 cup fresh lemon juice
2 tablespoons grated lemon peel
cups chilled heavy cream
Whisk all ingredients in medium bowl until sugar dissolves. Beat cream in large bowl to stiff peaks. Fold whipped cream into wine mixture. Serve alongside apricots.