I took her on a field trip through the massive store at the Jersey shore, with the knowledge that we’d need large amounts of paper products to get us through the summer. As we approached the produce department our eyes caught sight of the most beautiful-looking apricots outside of Armenia – or so I’ve been told. We simply had to buy them!
We ate most of them as they were, but saved a few of the softer ones for cooking.
Dawn sliced the apricots, tossed them in a saucepan with a little honey, a squeeze of lemon juice and a dash of cinnamon and let everything cook gently until the apricots were tender and the juice became slightly syrupy. Served over a scoop of thick, plain yogurt and garnished with fresh mint from the garden, it was a perfect summertime treat!
|Greek yogurt topped apricots|