More flavor research with Blenheim apricots.
The other day Bettina of Bee Green Farm told me she makes apricot jam with maple syrup, lemon verbena and brandy. I loved the idea at first blush, but then started to second-guess it.
The scent of lemon verbena takes me directly to the Rive Gauche. When I lived in Paris I concluded many a late supper with a cup of lemon verbena tea—it's called verveine over there—to sober me up before walking back to my flat on Quai Voltaire. The reason I probably needed sobering in the first place was that I'd drunk too much cognac, France's most famous brandy, after dessert.