I picked a basket of Apricots from the 50 year old tree in the back yard tonight. The fruit was intensely flavored and juicy beyond reason. I thought I'd try something new.

I loved last year's kumquat compote;  whole fruit in syrup is so much more lascivious than a plain preserve could ever be.  I had a jar of raw sugar infused with bourbon and vanilla on the baker's rack, and I decided to experiment.

Tumble the apricots into the pan and cloak with the infused sugar.

Scatter the cloves, lemon zest and cinnamon stick across the top.

 Stir a little until you see the melting nectar.

Coming up to a boil

Captured under glass.

    Fresh apricots, washed and halved
    Raw Sugar infused with Bourbon and Vanilla Bean
    1 Stick of Cinnamon
    4 - 5 whole Cloves
    1 Meyer Lemon zested and juiced

Place the apricots in a pan with the infused sugar, spices, lemon zest and juice. Bring to a soft boil and cook for 5 to 10 minutes.

So many choices:  Serve warm or cold. Over yogurt or ice cream. Wonderful with roasted pork.  It can be as sweet or as tart as your mood.