Abundant fresh apricots have us on our toes looking for ways to enjoy them, so this week created an simple yet artful dessert layering almond-rich frangipane, succulent baked apricots, and a peach-scented Ascolano mascarpone cream.
These ribs are fall off the bone tender with the heady aroma of smoke and the sweet tang of balsamic vinegar used in Donald's glaze recipe. Caution: consider wearing a bib. Welcome, summer!