Desserts | red hair red wine

I love apricots. They’re harder to find — and, I think, a bit more glamorous — than peaches and other stone fruits. Perhaps it’s because their season is so fleeting, for a few weeks in July.

This simple recipe uses just three ingredients: apricots, lime juice and sugar. It’s delicious on its own or paired with Greek yogurt or ice cream. Many dessert, white and rose wines have apricot in their flavor profile; this dessert would pair beautifully with them. If your breakfast routine includes oatmeal, try a couple of these babies on top tomorrow.

Apricot Compote

Adapted from Bon Appetit

1 lb firm, ripe apricots, halved and pitted

3 Tablespoons fresh lime juice

2 Tablespoons sugar (or to taste)

Combine apricots, lime juice, and sugar in a large skillet. Cook over medium heat, turning occasionally, until apricots are glazed and syrupy, 7-8 minutes. Transfer to a small bowl and chill.

DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.

: Rice Krispies with a salty twist

: Stir the chocolate chips in immediately if you want them to fully melt; wait a few minutes if you prefer them to stay intact.

: Folding in the pretzels and potato chips at the last moment provides just a hint of salt and crunch.

Confession: I love marshmallows. Okay, that’s not exactly a confession to anyone who knows me. When I bought a Kitchen Aid stand mixer, one of the first things I made was homemade marshmallows, which I’d never been able to do before. They were fluffy and sticky and gooey… and worth every penny.

Two of my favorite treats happen to involve marshmallows: s’mores and Rice Krispies treats. Each has just three ingredients, yet they stand up to every other snack, dessert, finger food, party fare, or inappropriate breakfast food I’ve tried in their place.

I didn’t think Rice Krispies treats could be improved upon until a recent visit to Buzz Bakery, when a barista greeted me with a hug, a large iced black tea, and “Cowboy Krispy” bigger than my fist. After the day I’d had, I’m not sure which I needed more.

Cowboy Krispies Treats are a rift on the classic cereal bars we all grew up with, but with kicks of salt and chocolate to keep you on your toes. When I needed a treat to bring to an Independence Day cookout, I knew these would be a hit — with marshmallows, chocolate, potato chips *and* pretzels all in the same treat, they were destined for greatness.

The beauty of this recipe is both its simplicity and its flexibility. Adjust the ingredients to suit your own tastes and what’s in your cupboard. Enjoy!

Cowboy Krispies Treats

1/2 c.(1 stick) butter

1 pkg marshmallows

6 c. toasted rice cereal (I use Rice Krispies)

1/2 c. semisweet chocolate chips

1 c. slightly crushed kettle-style potato chips with sea salt

1/2 c. pretzel twists

Lightly coat a 9×13 pan with butter, or spray with cooking spray.

In a large microwave-safe bowl, heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Add cereal and stir until well-coated. Stir in chocolate chips. Fold in chips and pretzels.

Using a buttered spatula, waxed paper, or your hands, press mixture into prepared pan. Cool. Cut into 18 squares.