Yesterday I baked those apricots. I was trying to recreate a recipe I last made almost 20 years ago, for the dessert of a summer meal. My kids were pretty small, 2 and a half, and not quite one, and my brother and father were visiting. There was trout baked in parchment with diced carrots & celery & onions & ginger & white wine; I must've made rice of some type, and maybe a salad, then the baked apricots - you split the apricots open and pitted them, and then put a spoonful of sugar in where the pit was, and baked them. (back then I had and used a baby spoon; all I could find at the back of the silverware drawer this time was plastic spoon that came in a box of Coco Puffs, with a twisted handle that the coo-coo for Coco Puffs bird spins down) Anyways, I was upstairs watching a movie, and the apricots got a little too done - they were kind of warm apricot mush with my ice cream.

Today, I turned those apricots into glaze for Plum Frangipane Tart.