Today: Drunken apricots that will throw a party in your mouth.
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We planted bronze fennel (Foeniculum vulgare "Purpureum"), which is a culinary herb, in our garden a few years ago and it took off. Each spring it comes back fuller and more vigorous than the year before. By midsummer, the tall, feathery plants are blooming lacy yellow flowers (which eventually bear the tiny aromatic seeds we cook with), just as the first apricots appear at our local orchard. We love the combination of these two flavors: the perfumed apricots and the licorice of the fennel. We keep some of the flavorful syrup from the apricots to make a refreshing drink with bubbly Prosecco, or with sparkling water over ice.
We're giving away a copy of Canal House Cooking, Volume 8: Pronto! every day this week! To enter to win today's copy, tell us in the comments: What's your favorite boozy dessert? We'll choose winners next Monday, July 28th.
Photo by The Canal House. Excerpted from the book Canal House Cooking, Volume 8: Pronto! by Christopher Hersheimer and Melissa Hamilton. Reprinted by permission of The Canal House. All rights reserved.