I think of apricots as the blushing baby sisters to peaches and nectarines, all of them stone fruits that reach their peak at various points throughout the summer. Peaches become more glorious as summer progresses, growing impossibly succulent by the time August rolls around, and nectarines follow a similar curve. But in the same way that little ones have an earlier bedtime while their older siblings are still out on the town, rosy apricots bow out by late June or early July. Since apricot season is rapidly coming to an end, I am especially happy that I had a chance to make Apricot Sorbet with my Little Chef this week.
I had a movie date to see “Toy Story 3” with my nephew Mac (aka The Little Chef), an event we both had been looking forward to with great anticipation, and we hit Whole Foods together to get snacks before the movie. En route to the chips aisle, I was stopped in my tracks by a lavish display of golden apricots. When I casually mentioned that we could buy some apricots to make sorbet, my suggestion was greeted with a very enthusiastic “YES!!!” from the Little Chef.
So that is why we took two pounds of dewy apricots—as well as two pints of fresh raspberries and a large bag of Pirate’s Booty—to the Ziegfeld Theater in midtown Manhattan on Friday afternoon. In this day and age of cookie cutter multiplexes, it is always a thrill to see a film at the historic Ziegfeld, New York City’s last single-screen movie house with a monster sound system. Mac actually gasped with delight when we walked into this majestic theater with its plush black-and-red velvet décor, out of his mind with excitement that we were seeing this eagerly awaited movie on such a mammoth screen.