when you can't pick them yourself

Apricots were my favorite fruit as a child. My maternal Grandmother has an apricot tree, and I loved to shimmy up that tree and help myself to a snack. I have yet to enjoy eating apricots I've purchased from any farmer's market or grocery store, and not for lack of sampling. My Grandmother has a couple of peach trees and I love local peaches I purchase; not sure why I can't find apricots to my liking. Perhaps the quality of the sun in Texas, where my Grandmother's tree is, produces a different flavor than those from the northwest. I decided to buy some yesterday and poach them, as I do like the flavor this way, and the house smells fantastic after doing it.

Poached Apricots

(adapted from Martha Stewart's Cooking School)

12 apricots

3 cups water

3 cups sugar

3 strips of lemon peel

1 tablespoon fresh lemon juice

1 cinnamon stick

parchment paper, cut in a circle the shape of your pan

Halve the apricots. In a large skillet with straight sides (large enough that the fruit can be in a single layer), heat the water, sugar, lemon peel and cinnamon stick to the boiling point over high heat, and cook until the sugar dissolves. Reduce heat to low, stirring occasionally, until the liquid starts to thicken, about 10 minutes. Stir in the lemon juice. Add the apricots, cover with parchment paper, and cook until just done, several minutes. (Parchment paper prevents the fruit turning brown.) Serve immediately. Will keep for up to four days in the refrigerator.

Leftover poaching liquid can be mixed with seltzer to make an apricot 'soda'.