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.