When a friend dropped by with a box of ripe apricots on a very hot day, Kathleen Moretto ruled out turning the fruit into pies or jams in favor of a cooler cooking medium: her microwave oven. She plumped the apricots with brandy, lemon, and honey, then spooned the luxurious mixture over ice cream to make an ideal summer dessert.
8 to 10 ripe apricots (about 1 lb. total), rinsed, drained, halved, and pitted
1/4 cup golden raisins
1/2 cup firmly packed brown sugar
1/4 cup brandy
2 tablespoons lemon juice
2 tablespoons honey
1 tablespoon butter or margarine, cut into small pieces
About 1 quart vanilla ice cream
How to Make It
Place apricots, cut side up, in a microwave-safe 9- or 10-inch pie pan or shallow round casserole. Sprinkle apricots with raisins and brown sugar.
In a 2-cup glass measure, combine brandy, lemon juice, honey, and butter. Heat in a microwave oven on full power (100%) until butter is melted, about 30 seconds. Stir and pour evenly over apricots.
Cover apricots and heat in a microwave oven at full power until juices are bubbling and fruit is hot, about 5 minutes; let stand about 5 minutes.
Meanwhile, scoop the ice cream into bowls. Ladle fruit and juices over ice cream.