Vanilla-poached apricots and two-day-old baby chicks. Both so perfect they’ve stunned me to silence. Let’s just enjoy it while it lasts, shall we?
Adapted from Gourmet Magazine, May, 2007.
1 1/2 cups water
1 cup sugar
1/2 vanilla bean, split open lengthwise and seeds scraped out
Zest of 1 lemon, peeled into strips with a vegetable peeler
Big pinch of salt
15 firm-ripe apricots, halved and pitted
1. In a medium pot, combine the water, sugar, vanilla bean (both pod and seeds), lemon zest and salt. Bring to a boil over high heat, and boil for one minute.
2. Add the apricots, gently arranging them in the pot to submerge as many as possible. Reduce the heat to maintain a low simmer, adjusting as necessary. Poach the apricots for about 5 minutes, until they’re as soft as you’d like them. You’ll probably need to shift them around gently in the pot to give them equal time in the liquid.
3. Remove the apricots to a bowl and pour the liquid overtop. Let cool completely at room temperature, about 90 minutes. Serve with whipped cream; over yogurt, ice cream, or oatmeal; or as is.