June 25th, 2007

don giovanni

on fresh apricots

ok: fresh apricots. I've really only ever had those dried, like chewing on an ear. As a fresh fruit- not so much. What do I do?

Quarter twelve apricots. In a pan over high heat, melt heaping tablespoon butter (any fat will do). Add two tablespoons sugar, one tablespoon water. Allow to bubble, add three teaspoons of ginger jam. add apricots, stir to coat. add quarter teaspoon "pumpkin pie spice" (nutmeg will do), add quarter cup vermouth. cook for a minute stirring constantly. Serves three to four.

Much better. The house smells nice, too.