Albaricoques

Apricots

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Preparation info

  • Fills

    Two

    1 litre
    • Difficulty

      Easy

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

  • About

I WAS HEADING SOUTH TO SEVILLE AND HAD PROMISED TO SEE MY AUNTY ANDREA WHO LIVES ON THE OUTSKIRTS OF MADRID. I COULD SMELL LUNCH FROM THE LIFT-WELL ON THE BOTTOM FLOOR OF HER BLOCK OF FLATS. SHE GREETED ME WITH THE USUAL AFFECTION AND SCANNED ME WITH HER ONE GOOD EYE. SHE KNEW SHE COULD KEEP ME THERE AS LONG AS SHE LADLED OUT THE COCIDO, THE RICH CHICKEN STOCK FLAVOURED WITH JAMÓN, AROMATIC CHICKPEAS, THE MEATS AND SAUSAGES. I WOULD HAVE GONE STRAIGHT AFTER LUNCH HAD IT NOT BEEN FOR HER APRICOTS. LIKE SO MANY OTHER SPANISH HOUSEWIVES SHE HAS TINS — OR EVEN BETTER, JARS — OF APRICOTS, EITHER BOUGHT OR HANDMADE, SITTING ON THE SHELF PRESERVED IN A LIGHT SUGAR SYRUP. ACROSS THE NATION HOUSEWIVES BOTTLE THEIR FRUIT, ESPECIALLY IN THE RURAL PARTS. HERE IS A GOOD RECIPE TO MAKE THE MOST OF THE BEST FRUIT OF THE SEASON.