Apricot-Rosemary Upside-Down Cupcakes

An ode to the apricot, part deux : sweet version.

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Another day, another apricot inspiration. Similarly to the day when I was in the metro daydreaming about pomegranate molasses and chipotle pepper, one day a few weeks ago I was in my office, in between emails and phone calls, and that little background brain of mine was thinking about the big bag of apricots in the crisper drawer.

In the summer time, I love upside-down cakes. Gooey, sticky, fruity upside-down cakes with buttermilk or yogurt batter flavored with lemon zest and vanilla. Raspberry upside-down cakes, peach upside-down cakes, why not an apricot upside-down cake?

Better yet, what about cupcakes? And what better way to decorate an upside-down apricot cake than with rosemary. But the rosemary would need something to rest upon – frosting, of course.

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And there you have it: a handful of summertime bliss.

The batter for this recipe is adapted from a cake I have been making over and over this summer: Candied Fennel-Topped Lemon Cake from Epicurious (try that one, too!) The base for the mascarpone frosting comes from none other than Martha Stewart.

Apricot-Rosemary Upside-Down Cupcakes

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Roasted Apricot Caprese with Pomegranate-Chipotle Sauce

Roasted Apricot Caprese with Pomegranate-Chipotle Sauce

Roasted Apricot Caprese with Pomegranate-Chipotle Sauce

An ode to the apricot, part one: savory version

Sometimes inspiration suddenly strikes in the most unlikely of places, for no known reason. Sitting in the metro line 9, riding home from work, I thumbed through the last few chapters of The God Of Small Things, by Arundhati Roy, but some back portion of my brain was concentrating on dinner.

My brain silently scanned the pantry as I read on about the escapades of Rahel and Estha in Kerala. Pomegranate molasses, yes… Chipotle perhaps? And isn’t there some mint? Dum dum…

Once home, I emptied the pantry for all the likely culprits who could help enhance my dinner. The vinegars, the oils – the nuts, seeds, dried fruits. The herbs already perched along the countertop watched and waited with anticipation as I threw bits and bobs into the blender.

The meal that evening (already-cooked couscous with turmeric cauliflower,) got lathered in this special sauce with a few additions (chicken drumsticks, roasted apricots, and basil,) and Eurkea! An idea for an excellent starter was born.

I give you this, to relish now while the apricots are abundant and ripe in the Northern hemisphere. If you don’t have a chipotle-peppers-in-adobo-supplier wherever you are, I’m sorry. Try Amazon.

Roasted Apricot Caprese with Pomegranate-Chipotle Sauce

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