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Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

If there is a more elegant dessert made with such ease, I don’t know it. This is a mélange of brilliantly simple techniques—foolproof, I assure you—that produces a shiny, bright, gorgeous peach.

You can use an equal number of dried apricots for the sauce; reconstitute them in warm water for 10 minutes before beginning.

Ingredients

  • 6 apricots, about ½ pound, pitted
  • 1 vanilla bean, split lengthwise
  • 1

Method

  1. Combine the apricots with 2 cups water, the vanilla bean, and ½ cup sugar in a small saucepan. Boil until very tender, at least 15 minutes. Cool. Prehea