Saturday, July 2, 2011

Apricot Purée

I feel that my entire life I have been trying to find the right topping for pancakes. Syrup has a great flavor, but it just fades away and you get too much sugar. Fruit has no adhesion with the pancakes... But this was it. It has a naturally light sweet flavor, and is a a full, rich texture, making the basic starch of the pancakes into a more substantial dish.

Here here to living with a bunch of girls who know how to cook in the off-the-top-of-the-head, working-with-what-you-find-in-the-Tajiki-bazaar way. This one goes to Jaimie, whose sometimes-british accent makes me love her all the more.

Oh, and I am in Dushanbe, Tajikistan. More on that to follow, but for now all you need to know is to not hate on the ugly dishes.


Bunch of Apricots

Complicated, right? It only gets better.

Wash, halve and pit the apricots (take out the seeds) and freeze them.

Thaw them.

Apricots apparently dont take to freezing well, so this gives them a sort of watery, gooey consistency. At this point, put them in a pot over medium heat and stir occasionally until you get a beautiful, thick, apricot goo. Call it a fancy name like "pruée" and put it over pancakes or pork. Can't wait to try the second one.

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