I am a glutton when it comes to summer stone fruit. There is a window of time when nectarines, peaches, apricots, and plums run rampant at the market. Mottled in vibrant swaths of purple, crimson, and orange, their flesh is a perfect balance of sweet, tang, and winey flavors. I could eat them all day…
Perk up a Simple Yogurt Cake With Cherries and Apricots
I’d never tried using yogurt in a cake, so I thought I’d give it a try. It works similarly to sour cream or buttermilk and adds a moist texture to the cake. I fooled around with the original recipe I had saved years ago and came up with this summery, light and fruity yogurt cake….
Broiled Apricots
During World Wars I and II, sugar was in short supply. Homemakers did their part for the war effort by minimizing how much sugar they used and by using alternative sweeteners such as honey. This meant that desserts became less sweet, with time, and fruits took center stage. This recipe for broiled apricots is adapted…
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