Wine-Poached Apricots With Ricotta
We planted bronze fennel (Foeniculum vulgare "Purpureum"), which is a culinary herb, in our garden a few years ago, and it took off. Each spring it comes back fuller and more vigorous than the year...
Ingredients
- 1 bottle white wine
- 1 1/2 cups sugar
- 4 branches fennel fronds
- 6 black peppercorns
- 1 1/2 pounds apricots
- 2 cups finest fresh ricotta
- 1 tablespoon sugar
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