Wine-poached apricots with ricotta
Alcoholic beverages
We planted bronze fennel (Foeniculum vulgare 'Purpureum'), which is a culinary herb, in our garden a few years ago and it took off. Each spring it comes back fuller and more vigorous than the year before. By midsummer, the tall, feathery plants are blooming lacy yellow flowers (which eventually bear the tiny aromatic seeds we cook with), just as the first apricots appear at our local orchard. We love the combination of these two flavors: the perfumed apricots and licorice of the fennel. We keep some of the flavorful syrup from the apricots to make a refreshing drink with bubbly Prosecco, or with sparkling water over ice.
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