Vanilla-Poached Apricots with Zabaglione
['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.
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