Francisco Migoya

Cava Sorbet with Poached Apricots: Poached Apricots

Preparation info
    • Difficulty

      Easy

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By Francisco Migoya

Published 2008

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Ingredients

  • 120 g / 4.23 oz Sauternes (or cava; if using cava, add 120 g / 4.23

Method

  1. Bring the Sauternes, orange zest, and cinnamon to a simmer. Add the apricots and slowly poach until they are tender, but not falling apart, about 20 minutes.
  2. Leave the apricots in the poaching liquid and reserve them at room temperature for up to 3 days. If refrigerated, they will keep for 5 days.