Apricots with Moscato & Thyme Syrup

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Apricots with Moscato & Thyme Syrup

 

2 to 3 cups Moscato or Moscato d'Asti or any dessert wine made from Muscat

grapes

15 to 20 dried apricots

5 tablespoons granulated sugar

4 sprigs fresh thyme; more for garnish

2 pounds fresh apricots or pluots, about 16 apricots or 7 medium pluots

 

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.

Serves 4 to 6.