My beautiful conversation has stuck with me and today I found myself peering in the bargain bin that I scored a clam shell of strawberries in. Yes, I can now afford to shop in the regular produce section, but I have never been one for food waste. Meals were a rare occasion and hunger was often my constant companion. When a meal did arrive outside of the school lunch hour, it NEVER contained fresh fruits or vegetables. These items came out of a can. So, to discover this market as a professional adult, I felt like I had arrived.
I have had friends, students, and colleagues ask, “How do you know when you achieve success?” Being able to purchase and create with fresh produce is one of the privileges that help me know I am living my dream (What does success look like for you?). Therefore, I present you with this beautiful compote.
- ◦1pound firm ripe apricots, halved, pitted
- ◦Fresh lemon juice from half of a lemon
- ◦Lemon zest
- ◦2-3 tablespoons sugar
- ◦3-4 mint leaves chaperone chiffonade
Preparations: Combine all ingredients in a large skillet. Cook over medium heat, turning occasionally, until apricots are glazed and syrupy, seven to eight minutes. Transfer to a small bowl and chill.
This is good on everything. We put it on ice cream, toast , and grilled pork.