Apricot/Rosemary Confiture - Summer on a Plate

I love apricots, and they start to arrive in New York now, although the wonderful local ones don't come until mid to late summer. I find the ones that we get from California to be either a bit mealy or lacking in taste, but recently felt compelled to buy a bunch to make a simple (10-minute) dessert: apricot confiture with rosemary. Here's how I make it:

Cook 6 cut up apricots, about ¼ cup sugar, 2 TBS almond syrup, 1 TBS Grand Marnier (or other orange liqueur), 2 TBS water and 1-2 tsp finely chopped rosemary until fruit is tender. Refrigerate. Serve over Greek yogurt or vanilla ice cream with chopped raw almonds.

What makes this so good is the interplay between the piney rosemary and the subtle flowery taste of the apricots.

Proportions are indicative only. You can vary the ingredients as you wish, and should use less sugar if your apricots are the sweet, late-summer ones.

Bobby Jay