Vanilla-Poached Apricots With Zabaglione

• 1/2 vanilla bean, halved lengthwise
• 1 1/2 cups water
• 1 cup sugar
• 3 (4- by 1-inch) strips
• 1/8 teaspoon salt
• 1 1/4 pounds firm-ripe fresh apricots, halved lengthwise and pitted
• 3 large egg yolks
• 1/3 cup sugar
• 2 tablespoons dry white wine (preferably Swiss)

1. 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.
2. 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.
3. 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.
4. Set bowl over a 4-quart pot of barely simmering water and beat mixture until tripled in volume, 5 to 6 minutes.
5. Spoon 2 or 3 apricot halves into each of 6 glasses and top with zabaglione. Serve immediately.

vanilla bean, water, sugar, salt, fresh apricots, egg yolks, sugar, white wine

Taken from www.epicurious.com/recipes/food/views/vanilla-poached-apricots-with-zabaglione-238447 (may not work)