The Apricots Have Arrived

A countertop overflowing with fruit and a recipe worth repeating.

Apricot season has arrived, and around here that means everything else gets pushed aside for a week or so.

Unlike peaches, apples, or berries that seem to linger all summer, apricots have a remarkably short season. Sometime during a fleeting three- or four-week window at the end of spring, they suddenly appear, perfectly ripe and fragrant, and then just as quickly disappear again.

When that happens, I drop what I’m doing and make my annual batch of apricot preserves—about 100 pounds of them, in fact. Preserves rather than jam, since there’s more fruit than sugar in every jar.

Between washing, chopping, cooking, and stirring apricots, planting my vegetable garden, and getting the yard cleaned up for summer, I’ve been happily occupied.

So today I’m sharing a favorite recipe from last summer that’s well worth another look.

This fruity toast is one of those simple things that’s greater than the sum of its parts—a quick and easy taste of the season that doesn’t really require a recipe.

Thanks for reading! I hope you're enjoying the start of summer. I'm off to stir another pot and fill a few more jars.

I’ll see you back here next week with something new.