the apricots for 10 seconds in boiling water
and then immediately put them in a bowl with
ice-cold water so that it stops boiling. Peel
the apricots as soon as they're cool enough.
Cut in the natural "cleft" of the
apricot, gently part the pulp, so that you can
remove the stone, and squeeze the pulp back
again. Repeat with all the apricots.
the vanilla stick lengthwise. Put it in a heavy-bottomed,
stainless steel saucepan with 2 1/2 dl (1 1/4
cup) water, apple cider (or water + lemon juice),
sugar, and orange peel. Bring the mixture to
a boil and let simmer for 5 minutes.
the heat until the mixture is barely simmering.
Put in the apricots and poach them, covered,
until they're barely tender - takes 3 - 4 minutes.
Take them up with a perforated ladle and put
them on a plate. Pour off the liquid. Let the
apricots stand in the fridge, covered, for 2
the sauce while the apricots are cooling in
the fridge. Mix the sugar with lemon juice and
3 tbs water in a small, heavy-bottomed saucepan.
Bring to a boil and let simmer until reddish-yellow
in color, takes 5 - 8 minutes. Immediately remove
saucepan from heat. Gently pour in the orange
juice and then the cream - be careful so that
you don't burn yourself. Put saucepan
back on low heat and simmer the sauce while
stirring until it thickens slightly, about 5
minutes. Pour it up in a small bowl, cover and
put in the fridge.
the sauce on dessert plates and put the apricots
on the plates. Decorate each fruit with a mint