Photo by Jerry Ruotolo

Apricots in Cinnamon Syrup By Rozanne Gold

(Serves six)

Apricots originated in China, where they are poetically named "moons of the faithful." Their yellow-orange hue tells you these small stone fruits are powered with beta-carotene. Cinnamon adds warmth and spice.

• 15 firm apricots, about 2 pounds
• 5 tablespoons, dark brown sugar
• 4 sticks, cinnamon

Wash the apricots, cut them in half, and remove the stones.

In a 4-quart saucepan, combine 2 cups of water, the brown sugar, the cinnamon, 1/4 teaspoon of black peppercorns, and a pinch of salt, and bring to a boil.

Lower the heat to medium. Add the apricots, and cook over medium heat for 10 minutes. Let cool. Remove the apricots with a slotted spoon.

Cook the juices over high heat for a few minutes until reduced and syrupy. Pour them over the apricots, and chill until very cold.

Also serve with:

• Lacquered Salmon
• Carrot Soup with Ginger Essence
• Snow Peas with Lemon Oil
• a Chardonnay or Gewurztraminer

Rozanne Gold is the author of five cookbooks, including Healthy 1-2-3 (Stewart, Tabori & Chang, March 2000).