Vanilla-Poached Apricots with Zabaglione

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

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