2 tablespoons cooking wine dry white (preferably Swiss)
3 large egg yolks
3 inch lemon zest fresh
0.1 teaspoon salt
0.3 cup sugar
0.5 vanilla pod halved lengthwise
1.5 cups water
Equipment
bowl
sauce pan
whisk
pot
hand mixer
Directions
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.
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.
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.
