Rosemary Apricots

a really cute way to fancy up some apricots.

FROM BLUE KITCHEN (blue-kitchen.com)

(makes 6 servings)
6 firm ripe apricots, halved and pitted

1cup sugar

1/2cup waterleaves from

1 large sprig, rosemary

Directions:
1. Gently heat sugar in a sauté pan w/water & rosemary. When sugar is dissolved, bring to a simmer.

2.Place apricot halves in pan fanny side down, as Ms. Calder so charmingly puts it [the rounded side down, for the less poetic among us] & poach until tender, about 3-4min if your apricots are on the firm side of ripe. Don’t let them get too soft.
3. Remove fruit w/slotted spoon & place two halves on each serving plate.

4. Increase heat to medium high & boil the cooking liquid down to a syrup, about 5min. Spoon around apricots and serve. (It may seem runny as you spoon it around the fruit, but it quickly thickens as it cools—essentially as it contacts the plate. )

**CAUTION: Be careful about the plates you choose for serving this dessert. The syrup gets very hot and can crack delicate or antique plates, particularly glass.

http://www.blue-kitchen.com/2007/02/28/rosemary-apricots-toute-de-sweet/