Ingredients
1 bottle (375 milliliters) Muscat de Beaumes-de-Venise (1 1/2 cups)
1 1/2 cups water
1/4 cup sugar
8 to 12 apricots (about 1 pound), halved and pitted
1 cup heavy cream, well chilled
1/4 teaspoon ground cardamom (optional)
Preparation
Bring wine, water, and sugar to a simmer in a medium saucepan over high heat, stirring until sugar dissolves. Add apricots, pushing down gently, so fruit is submerged. Reduce heat to medium, and let simmer just until apricots are tender, 2 to 4 minutes, depending on ripeness and size of fruit.
Using a slotted spoon, gently transfer apricots to a dish. Pour in enough poaching liquid to cover fruit (about 1 cup), and cover with parchment. Let remaining liquid simmer over medium-high heat until reduced by half and lightly syrupy, about 10 minutes; strain. Refrigerate apricots and syrup separately, for 30 minutes.
Just before serving, beat cream until soft peaks form. Gently whisk in 1/4 cup cooled syrup, and season with cardamom if desired. Divide apricots among 8 dessert bowls, and drizzle with syrup. Top each with a large dollop of whipped cream.
