Saturday, July 6, 2013
It’s hard to go wrong with a Ruth Reichl recipe, especially when the only ingredients are ripe orange apricots, sugar, water, lemon juice, and vanilla bean. The fresher the fruit, the better. I love the way the ripe apricots softly yield when I pull them apart, how the vanilla bean bits disperse enticingly into the fruity mixture, and how the vibrant color practically screams sunshine. It’s quite simple and straightforward, a perfect cooking project for a lazy weekend afternoon. The result is great smelling and beautifully bright. It tastes like sweet summer on your favorite buttered bread.