Wine-Poached Apricots With Ricotta

• For the apricots
• 1 bottle white wine
• 1 1/2 cups sugar
• 4 branches fennel fronds, preferably with their flowering heads
• 6 black peppercorns
• 1 1/2 pounds apricots, halved and pitted
• For the ricotta
• 2 cups finest fresh ricotta
• 1 tablespoon sugar

1. For the apricots, put the wine and sugar into a heavy, wide pot. Bring to a simmer over medium heat, stirring often, until the sugar dissolves. Add the fennel fronds, peppercorns, and apricots to the hot syrup. Simmer until the fruit has softened but still holds its shape, 2 to 3 minutes. Remove the pot from the heat. Let the apricots cool in the syrup, stirring gently from time to time. Discard the fennel fronds and peppercorns. The apricots will keep in their syrup in the refrigerator for up to 5 days.
2. For the ricotta, using a wooden spoon, mix together the ricotta and sugar in a medium bowl until well blended. Keep refrigerated until ready to serve.
3. To serve, divide the ricotta between 6 dessert dishes and spoon some of the apricots and their syrup over them.

apricots, white wine, sugar, branches fennel, black peppercorns, ricotta, fresh ricotta, sugar

Taken from food52.com/recipes/29849-wine-poached-apricots-with-ricotta (may not work)