This recipe is about as simple as it gets—a spoonable preserve made with just fresh apricots and a bit of sugar. My favorite apricots are Blenheims, which are small, dappled, and very orange, with just a bit of green where they’ve been pulled from the tree. When perfectly ripe, Blenheims give when gently squeezed, and you can find a small puddle of juice at the pit. If you don’t have access to Blenheims, chose floral and flavorful apricots.
© 2010 All rights reserved. Published by Abrams Books.