It took me three years to get this one right. Every August, when the apricots are absolutely perfect, sweet and juicy, I’d pull this recipe out and try it again. But only for those few weeks. Beautiful seasonal fruit is fleeting in these parts and this just isn’t as good with mediocre apricots. I’d make it once, but probably two or three times, and make cursory notes that never made sense a year later. I’d stare at the computer screen wondering what the hell I meant by “too poufy” or “iffy meh” and what I was supposed to do about it. I have trouble remembering what I was thinking 12 minutes ago, much less 12 months. All my attempts were good yet I always felt it could be better. And then just as quickly as they came, the apricots were gone and the weather started to cool. Next year, maybe next year.
STRESSCAKE 