Summer entertaining is all about light, easy and relaxed. But the meals you serve your guests still need to have style. So today I’m revisiting a simple, stylish dessert that I posted sometime back, Rosemary Apricots. Think of it as a second helping.
Apricots are in season right now. With a little sugar, a little water, fresh rosemary and about ten minutes in the kitchen, you can turn them into a light, sophisticated French dessert. I adapted the recipe from Laura Calder’s French Food at Home. And while it’s a delightful finish to a summer dinner, I like it so much that I’ve been known to overpay for apricots out of season to serve it in winter.
You’ll find the original post and recipe right here.