How to Pick the Best Nectarines and Apricots, http://splendidtable.publicradio.org/souptonuts/farmstand_fruit.html
To give as gifts, package in clean dry jars. I like to affix a handwritten label by ribbon with “Dried Apricots in Cardamom Syrup”, the ingredients, and a note to “Please refrigerate”. (“Very important as they are not heat canned”.) I also give a printed copy of the recipe for Roasted Dried Apricots with Cardamom.
I always bundle gift jars of these apricots with this recipe.
Preheat the oven to 350°F. (The oven temperature is not critical: you can roast them along with other dishes at higher temperatures). Drain the apricots and arrange them in a single layer in a buttered dish, dot with butter, sprinkle with sugar. Roast until the bottom of the apricots are caramelized and the bottom of the pan looks like it is beginning to burn, about 30 minutes. Cool the pan slightly and place right on the table, for your guests to serve themselves (they will delight in peeling them out of the pan with their fingers).
2. Reduce the heat, add the apricots and the cook at a bare simmer — do not boil — for exactly five minutes. Remove from the heat and let the apricots sit, uncovered, to continue plumping for 4 or 5 hours. Taste the syrup and add additional lemon juice if necessary. Transfer to clean dry jars and refrigerate. If you can, let the apricots “cure” several days before servings, although it is not essential. The syrup will thicken over time; add a little water to thin if necessary.
Copyright © 2009 Sally Schneider
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.