Honey-Caramelized Apricots
In the United States, chefs are expected to have something complicated and dramatic on the dessert menu. But after several courses plus cheese, a piece of fruit is often the best ending. In this dish, Tony Maws simply broils beautiful apricots with a little honey and puts a scoop of ice cream on the plate, which makes a sauce for the fruit as it melts.
July 2003
