PHOTO: VICTOR PROTASIO

Wine-Poached Strawberries and Apricots

This outstanding, well-balanced dessert is made possible by semi-dry Riesling, which is crisp and not overly sweet. While strawberries give sweetness and the rosiest hue, dried apricots add a mild sharpness. Afraid of the unsweet whipped cream? Don’t freat – the dessert doesn’t require any additional sweetness; just try this perfectly balanced treat for yourself.

Ingredients

1 (750-ml) bottle semi-dry Riesling
1/3 cup granulated sugar, or more to taste
1 tarragon sprig
1/2 cup dried apricots (preferably California) (about 4 ounces)
1 pound fresh strawberries, hulled (halved lengthwise if large)
Unsweetened whipped cream, for serving

Prep

Fill a large bowl with ice and water and place a large heatproof bowl on top. In a sizable pot, combine the wine, sugar, and tarragon sprig and bring to a boil over medium-high heat. After 2 minutes later, add the apricots before adding the strawberries. Turn the heat down to medium, and simmer for 3 minutes, or until the fruit just begins to soften. Transfer the fruit mixture to the bowl prepared over the ice bath, and allow it to stand for 45 minutes or until cool.

Serve fruit and wine mixture in glasses topped with unsweetened whipped cream and garnished with tarragon leaves.

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