- 1/2 vanilla bean, halved lengthwise
- 1 1/2 cups water
- 1 cup sugar
- 3 (4- by 1-inch) strips fresh lemon zest
- 1/8 teaspoon salt
- 1 1/4 pounds firm-ripe fresh apricots, halved lengthwise and pitted
- 3 large egg yolks
- 1/3 cup sugar
- 2 tablespoons dry white wine (preferably Swiss)
- Scrape seeds from vanilla bean into a 2-quart saucepan, then add pod, water, sugar, zest, and salt. Bring to a boil, uncovered, over high heat, then boil 1 minute.
- Carefully add apricots, then reduce heat and poach at a bare simmer, turning over once, until fruit is tender but still holds its shape and skins are still intact, 2 to 6 minutes. Transfer apricots and syrup to a large shallow bowl and cool to room temperature, about 1 1/2 hours.
- Beat together yolks, sugar, and wine in a deep 4-quart metal bowl with a handheld electric mixer at medium speed or whisk vigorously until combined well.
- Set bowl over a 4-quart pot of barely simmering water and beat mixture until tripled in volume, 5 to 6 minutes.
- Spoon 2 or 3 apricot halves into each of 6 glasses and top with zabaglione. Serve immediately.