11 Mar Poached Apricots with Goat Cheese Medallions
(You can use plums, rhubarb, cherries, and other ripe fruit)
1 quart ripe apricots, pitted and peeled
1 cup red wine (we used Zinfandel)
1/3 cup organic honey (more to taste)
1 vanilla bean (Pod split and seeds scraped – both go into the pot)
1 teaspoon fresh ginger, minced
½ teaspoon ground cinnamon
Mix all the ingredients together in a large pot. Over medium heat, poach until the apricots form a sauce.
Slice goat cheese into small medallions and server the sauce over the cheese.
You can also use this recipe over cake or ice cream.