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Sweet Apricots with Mint

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Sweet Apricots with Mint

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Authentically Inauthentic

We made this simple recipe today at the Greenmarket on Cortelyou Road in Brooklyn. The ambiance there was great- full of friends and families and smiling faces. Apricots are in full season right now, so we decided to use them in a simple preparation with mint. The mint that we used was apple mint, which has full, round leaves and a fuzzy texture. Fruits combine wonderfully with herbs, which highlight their flavors very naturally.

12 ripe apricots
1 scant tablespoon succanat or organic cane sugar
6-8 mint leaves
Slice each apricot in half and remove the pit.
Slice each half into four slivers.
Toss the apricot slivers in a bowl with the succanat (or sugar) and let macerate for about 15 minutes, tossing occasionally.
Slice the mint into thin ribbons and toss with the fruit. Serve immediately or refrigerate.
Serve with yogurt or cream for dessert.

July 27, 2008


This week's New York Times has a great piece on summer apricots. Check it out at An Apricot in Hand, An Overflowing Bowl!

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