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Recipe

Apricots with Moscato & Thyme Syrup

Scott Phillips

Yield: Yields 1 cup syrup.

Servings: four to six.

This delightful salad begins by marinating dried apricots in a sweet Moscato wine. The wine plumps the apricots and then becomes part of a thyme-infused syrup. Moscato can be expensive, but there are delicious, affordable examples, such as Sutter Home Moscato, that work well in this recipe. A pluot is a cross between a plum and apricot.

Ingredients

  • 2 to 3 cups Moscato or Moscato d’Asti (or any dessert wine made from Muscat grapes)
  • 5 oz. dried apricots (15 to 20)
  • 5 Tbs. granulated sugar
  • 4 sprigs fresh thyme; more for garnish
  • 2 lb. fresh apricots or pluots (about 16 apricots or 7 medium pluots)

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 290
      Fat Calories (kcal): 5
      Fat (g): 0.5
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 10
      Carbohydrates (g): 50
      Fiber (g): 5
      Protein (g): 3

Preparation

  • In a small saucepan, bring 2 cups of the wine to a boil. Remove from the heat and add the dried apricots. Cover the pan and let the apricots marinate in the wine for at least 8 hours, or overnight.
  • Strain the wine from the marinated fruit into a measuring cup. You’ll need a total of 1 cup wine; if you have less, supplement with more wine from the bottle. If you have more, discard the extra. Combine the 1 cup wine and the sugar in a small saucepan. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Add the thyme and reduce the heat to low. Cook for 7 minutes to let the thyme infuse. Strain through a fine sieve, let cool, and refrigerate until completely chilled.
  • Just before serving, cut the plumped dried apricots into quarters, slicing them lengthwise. Cut the fresh apricots or pluots in half, pit them, and slice each half into 1/2-inch-wide wedges. Put all the fruit in a large serving bowl. Pour on just enough of the Moscato syrup to lightly coat the fruit, about 1/3 cup. Garnish with fresh sprigs of thyme, if you like.

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