Thyme-Poached Apricots and Figs in White Wine

Thyme-Poached Apricots and Figs in White Wine

• 1 ½ cups white dessert wine
• 2 Tbsp. honey
• ¼ tsp. vanilla extract
• juice of ½ lime
• ½ tsp. fresh thyme
• ½ lb. figs, stemmed
• 2 cups dried apricots
• ricotta curds
• sprigs of lemon balm

In a saucepan, bring the wine, honey, vanilla, lime juice, and thyme to a boil. Stir and simmer over medium heat for about 3 minutes. Add the figs and apricots, reduce to low heat, and cook about 10–12 minutes, or until the figs are very soft. Place a bit of the fruit in long-stemmed glasses and pour some of the wine/honey syrup over them. Serve warm or chilled, with a dollop of ricotta curds on top, and a sprig of lemon balm for decoration.
Yield: 6–8 servings