Skillet-Roasted Apricots and Blackberries

Ingredients

1/2 cup sugar
2 Tbsp. Vin Santo or other other white dessert wine
1/2 vanilla bean , split and scraped
1 strip (2 inches) lemon peel
6 ripe ripe apricots , halved
1 cup blackberries
Crème fraîche or ice cream , for serving

Directions

• In a large skillet, combine sugar and 1/3 cup water. Bring to a boil over high heat, stirring until sugar has dissolved. Stir in Vin Santo, vanilla bean, and lemon peel. Arrange apricots in skillet, cut side down; cook 6 to 8 minutes. Carefully flip apricots over, add blackberries, and reduce heat to medium. Continue cooking until fruit has softened, about 8 minutes more. Remove from heat and allow to cool slightly.
• Serve immediately with crème fraîche or ice cream on the side, drizzling some of the cooking liquid over each plate.

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