All those autumn colors made me think of apricots, or specifically, the Finnish compote I make in the winter from dried fruits. But today I thought of only apricots. I'm not sure why, but the stone fruits I bought at markets this summer weren't quite as juicy and fragrant as past years. The weather, no doubt - we can always sigh and blame the weather.
This couldn't be easier - just simmer spices, lemons, and dried apricots in a little water and honey until plump and soft, cool, and whip up a little sweetened whipped cream or greek yogurt, dust with cinnamon, and voila. Breakfast, lunch, or dessert.
And that window above? My kitchen window right over the table.
Poached Apricots with cardamom, lemon verbena, cinnamon sticks, and lemon with whipped cinnamon cream
Makes 3 servings
1 1/2 cups of dried apricots
3 slices of fresh lemons, sliced into quarters
2 lemon verbena leaves or lemon balm leaves
2 sticks cinnamon
3 cardamom pods, left whole
2 T. good honey
Place all into a heavy saucepan and cover with water. Simmer until the apricots are plumped, then take off heat and cool. Taste the poaching liquid, and if it's too thin tasting, remove apricots and then simmer a bit more until a little syrupy. Discard leaves and pods and cinnamon sticks before serving, if you prefer .
Serve with gently sweetened whipped cream and dust with cinnamon.
Happy continuing Autumn!