'Surprisingly good!' This was the response I kept getting about these Rosemary Apricot Squares.
Rosemary and apricot are two of my favorite flavors but I've never tried them together. Probably never would have either if it hadn't been the selection for this week's Baked Sunday Mornings.
A tender shortbread crust is elevated to a new level with the herbaceous addition of rosemary. Knowing how strong rosemary can be, I went a little shy of what the recipe calls for and found it was perfect. The woodsy flavor complemented the butteriness of the shortbread and the sweetness of the apricot.
I failed to read the recipe notes carefully before shopping and bought apricots that were made in Turkey and sulfured, both no-nos according to the authors. Didn't seem to matter though as the apricot filling was delicious. I chopped the apricots before cooking them down in the mixture of sugar, honey, water, and brandy. The filling took only a little bit of time and a couple of steps but was impressive in flavor.
Topping it all off is the crumb topping featuring a generous helping of pecans and brown sugar. Perfect!
This recipe is what I love most about the Baked books - ordinary ingredients twisted into new flavor combinations. This recipe can be found at the Baked Sunday Mornings blog, here.