New and Improved

I was walking through the produce section of the grocery store the other day when I happened across angelcots.  Angelcots?  I had never heard of this fruit before, and at first thought perhaps it was something foreign that had found it's way to my small town.  I snatched up a 1 lb package and headed off to finish my shopping.  Once I got home I got in touch with my good friend, Google, and learned that an angelcot is actually a hybridized Iranian and Moroccan apricot.  I was a bit disappointed, but I do enjoy a good apricot, so it can't be to bad.

Side note: Whenever I think of hybridizing fruit, I picture a sterile science lab with weird chemicals and people dressed in white lab coats, possibly with protective gear on.  I have no idea where this image came from, but it always pops into my head, and causes me to look at the fruit a little weird.  I'm all for science and technology just not so much when my food is the subject.

I love to be lazy on Sundays, so I wasn't really planning to cook today, there are leftovers in the fridge for dinner, and some whole grain pancakes that I planned to reheat for lunch.  When I walked into the kitchen the package of angelcots was sitting on the counter looking lonely, and I needed to hurry up and eat them or I would be throwing them away in the next day or 2.  I thought about just slicing them and serving them with the pancakes, but there were a few to many for just the 2 of us.  Then it hit me, we're having pancakes why not make some fresh fruit syrup to serve with them.

It didn't take much time or effort and the syrup was ready in the time it took to reheat the pancakes in the oven.  I simply sliced the angelcots, and added them to a saucepan with some water, chopped pecans and brown sugar, and simmered it until the juices had thickened a bit.  Why I haven't made my own syrups in the past I don't know, it was so simple and tasted so good, that I think I will have to turn this into a habit.

Warm Apricot and Pecan Syrup

Ingredients

• 1 lb fresh apricots, thickly sliced
• 1 cup water
• 1/2 cup chopped pecans
• 2 - 4 tbsp brown sugar

Procedure
Combine all ingredients in a sauce pan and bring to a boil.  Turn the heat down and gently simmer uncovered until the mixture is thickened some.  Adjust the amount of sugar to your taste.  I prefer a more subtle sweetness but just add more if you like.  The apricots will break down a fair amount, and the syrup will be the consistency of real maple syrup.

Serve over your favorite pancake, waffle, or french toast.