Apricots Poached in Red Wine
Show: Emeril Live
Episode: Emerils Food Heritage
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- Recipe categories: Wine, Fruit, Apricot, Dairy, Nuts,
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By nolemomma
Richmond VA
on June 17, 2008
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The end result of this recipe was pretty good but it was much more labor intensive then the directions would lead you to believe. It took much longer than 15 seconds for the apricot skins to become soft enough to peel, and then they were too hot to handle. If you are planning to make this, triple the cooking time listed on the recipe. I would not make it again as it was not worth all the trouble.