Notes: Serve with scoops of vanilla nonfat frozen yogurt.
1 lemon (about 1/4 lb.)
1/2 cup sugar
1 1/4 to 1 1/2 pounds ripe apricots
2 tablespoons apricot-flavor brandy, brandy, or orange juice
1/4 cup apricot jam
How to Make It
Rinse lemon, slice off and discard ends, then cut fruit crosswise into paper-thin slices, and discard seeds.
In a 10- to 12-inch nonstick frying pan over high heat, bring 1 cup water to a boil. Add lemon and cook for 1 minute. Drain. Repeat step.
In pan, combine lemon and 1/4 cup sugar. Stir often over medium-high heat until liquid evaporates, 4 to 5 minutes; take care not to scorch fruit.
Rinse apricots, pit, and cut fruit lengthwise into 3/4-inch slices. In a 10-inch-wide (about 8-cup) round quiche dish or shallow casserole, snugly arrange apricots in a single layer. Tuck lemon pieces among apricot slices. Spoon brandy over fruit, then sprinkle evenly with remaining 1/4 cup sugar.
Bake in a 450° oven until fruit edges are tinged with dark brown, 25 to 30 minutes.
Stir apricot jam to soften; dot evenly over fruit.
Return dish to oven and bake until jam is bubbling, about 5 minutes. Spoon portions onto plates.