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Apricots in Honey
Because I once cohabitated with an apricot tree, I can tell you that the supermarket apricot
doesn’t hold a candle to the fruit picked and eaten at the precise moment of perfect ripeness and sublime sweetness. I tell you this only to play with your head a little. This fruit is so
superior, even commercially produced apricots are one of summer’s prizes. You can simmer the apricots on top of the stove, but the instructions recommend using the microwave to keep the
summer heat in the kitchen somewhat under control.
You may have to adjust cooking time depending on the power of your microwave oven. Remember that
cooking will soften fruit, but not ripen it. Choose fully ripened fruit with a golden blush that
is not overly soft, or it will disintegrate during cooking.
- 1 dozen fresh apricots
- 1/3 cup water
- 1 cinnamon stick, or 1/2 teaspoon ground cinnamon
- 1/2 vanilla bean, or 1 teaspoon vanilla
- 3 tablespoons honey
- 2 cups nonfat plain yogurt, optional
- Wash the apricots, cut them in half and discard the pits. Pour the water into a round, flat
microwave dish.
- Make a lengthwise slit in the vanilla bean and with a spoon scrape the seeds from the vanilla
bean into the water. Add the vanilla bean itself and the cinnamon stick, or vanilla extract and
ground cinnamon. With a measuring spoon dipped in hot water (so the honey will slide off the
spoon easily), add the honey and stir well.
- Microwave on medium high for 1 minute. Spoon the juices over the fruit. Test the apricots
with the tip of a sharp knife, and if necessary, continue to microwave until the fruit is tender
but not mushy. Serve hot or chilled.
(Serves 4)
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Health Notes |
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An amazingly versatile fruit, the apricot is turned into dried fruit, leathers, candy, and
even the pit provided researchers with a cancer-fighting drug. However, the pulp is a good
source of nutrition, too. High in Vitamins A and C, it is extremely lean. Three apricots
add up to about 60 calories, so the yellow-gold treasures are a dieter’s delight. |
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