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Adjustable stand — hold cookbook or tablet at eye level while cooking
Crystal stemware tuned for varietal expression
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Home wine making kit — carboy, airlock, hydrometer, bottles
Instant aeration while pouring — no waiting for decanting
Vacuum wine stopper — keep opened wine fresh for days
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crystal stemware tuned for varietal expression
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In a large skillet, combine the sugar, rose, vanilla bean, zest, salt and fruit pits. Bring to a boil to dissolve the sugar. Cover, remove from the heat and let stand for 15 minutes. Discard the pits. Bring the liquid to a simmer and add the plums and apricots. Poach the fruit over moderate heat, turning a few times, until just tender, 5 to 8 minutes. Let the fruit cool in the liquid to room temperature, then refrigerate until chilled. Serve the fruit in bowls with some of its poaching liquid, along with creme fraiche and cookies.