You know how they say there’s only one true love for each of us out there?
Well, I feel that way about apricot trees.
Yep. I said apricot trees.
Let me explain…
You see, I grew up on a 60-acre ranch in a small town. On that ranch, there was this apricot tree.
Now, this was no ordinary apricot tree.
This was the apricot tree. The tree that produced apricots against which all apricots would later be judged (though I did not realize it at the time).
The apricots from this wonderful little tree were absolutely spectacular. Sadly, I’ve never quite been able to find equivalent apricots to the wondrous little pieces of heaven I so effortlessly picked on that ranch.
Oh, what I would give to have that tree again! My one true apricot tree. Sigh.
Given that all apricots since have paled in comparison, I tried to find other ways to enjoy them.
Like adding butter and sugar. Seems reasonable, right?
This is a simple way to prepare fresh apricots that will increase their flavor and make a tasty little topping for ice cream or yogurt. Though, we also like it by itself.
For all those apricots that didn’t come from my one true tree.
1 1/2 tbsp. unsalted butter
5 fresh apricots, pitted and cut into quarters
3 tbsp. brown sugar (plus 1 additional tbsp. if apricots are tart)
1 tsp. balsamic vinegar
1/2 tsp. vanilla extract
1/8 tsp. ground nutmeg
Heat sauté pan or skillet over medium-high heat. Add butter and heat until melted.
In a medium mixing bowl, combine apricots with brown sugar, balsamic vinegar, vanilla extract and nutmeg. Toss to combine.
Add apricot mixture to pan and cook until sauce thickens and apricots just slightly start to fall apart, about 8-10 minutes.
Serve warm or chilled.