Apricots.

Nick called a moratorium on the jam-making, much as I was enjoying it – something to do with me being disgusting and messy and now the fruit flies have taken over, and he keeps stepping in sticky stuff, and my cries of “but I’m creative” are officially falling on deaf ears, despite the fact that our fridge was full-to-bursting with my week’s fruit purchases. It’s too hot to be making jam anyway.

And speaking of hot, hot pot. Steve and Sooin invited us over to eat the hot delicious food of Sooin’s magical making, and we were beyond excited. And also very poor, because life is expensive, so I thought that bringing dessert would make up for not bringing wine.

I thought I was inventing this myself, but it turns out I’m not really. Apricot cobbler is not new, nor are brandied apricots. I’d like to think that both of these things together is a grand invention I can take credit for, but that’s probably not the case. Stupid Internet, always getting to everything first.

Brandied Apricot Cobbler with Ginger

• 6 cups apricots, quartered (or eighthed, depending on the size)
• 1/2 cup brown sugar
• 1 tsp. finely grated fresh ginger
• 1/4 tsp. nutmeg
• 1 tbsp. lemon juice
• 1/4 tsp. salt
• 1/4 cup brandy

Crust:

• 1 1/2 cups all-purpose flour
• Zest of one lemon
• 2 tbsp. brown sugar
• 1/4 tsp. salt
• 2 tsp. baking powder
• 4 tbsp. cold butter
• 1 tsp. vanilla extract
• 1/2 cup cold heavy cream

Put your apricots in a pan that’s 8″ x 8″ or so (mine is 8″ x 10″). Mix together the sugar, ginger, nutmeg, lemon juice, salt, and brandy, pour over the apricots, and toss to coat. Cover and let sit, one hour.

Preheat your oven to 425°F.

Mix together your flour, lemon zest, sugar, salt, and baking powder. Squish the cold butter into the mix, squeezing butter and flour between your fingers until the mixture forms crumbs, with some larger hunks of butter. The smallest should be crumb-like, the largest the size of kidney beans. Stir in the vanilla and cream until a soft dough is formed.

Turn the dough out onto a floured surface, and knead for about 30 seconds, or about 10 times. You want to be sure that everything in the dough is integrated evenly. Roll out, then cover the apricots, tucking the edges in around the fruit. The dough will be no thicker than 1/2 an inch. That is what you want.

Optionally, you can paint the top with butter and sprinkle a little sugar over the thing. I used turbinado sugar for sparkle and crunch.

Bake for 30 to 40 minutes, or until the top is golden and the fruit is bubbly along the sides.

Serve warm, with ice cream or whipped cream.