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!