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This week’s recipe comes to us from our friend, Lauren Hollander of HonestFoodieBlog. For more recipes you can pick up her new e-book, Shut Up and Eat: A Foodie’s Guide to Growing, Cooking and Eating Food, on amazon.
Ingredients
4 apricots, cut in half and pitted
1 T of olive oil
6 T balsamic vinegar
1 T maple syrup
Preparation:
Start the reduction first by adding balsamic and maple syrup and get it
simmering on low.
In the meantime, cover apricots in olive oil and using either a griddle pan or an actual grill, place the apricots down and cook for 2-3 mins, moving around slightly so they get a little bit of color and don’t stick.
The balsamic reduction is done when it reaches an almost syrupy consistency – about 5 minutes. If it’s over done, it gets really thick; so move off heat as soon as it looks a little thicker and stir as it cools.
Drizzle apricots with balsamic and a little bit of fresh basil or dill. Then, enjoy!
