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Stewed Apricots and Fennel with Ricotta, Pistachios, and Black Pepper

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Long title, huh? We chose this sandwich as our final installment for Sandwich Week. This sweet and fruity sandwich was listed in the breakfast sandwich section, but Colicchio thinks it would be “great for breakfast, brunch, a light lunch, and afternoon snack, even a dessert.” Of all those meals, I think the sandwich in its original form would be best as a dessert. This is a really sweet sandwich.

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The sweetness comes from the apricots and fennel, which are simmered in a simple syrup with equal parts water and sugar along with a sprinkling of spices. The sweetness did not prevent from enjoying every bite though. I love this sandwich, and it was probably the easiest one we made this week. Stewing the apricots and fennel only took about 10 minutes and sandwich assembly took another 2.  The flavors all worked really well together, and I’d definitely like to try this again.

For next time, Brent suggested making this sandwich more “dinner appropriate” by halving the sugar in the stewing liquid and using goat cheese rather than ricotta. Sounds good to me!

HAPPY 4TH OF JULY!!

Brent won a raffle for a gift certificate to a fireworks store, so he and I will be doing a lot of this tonight:

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3 responses »

  1. I’m going to miss sandwich week!

    Reply
  2. Pingback: Kale Ricotta Pizza « The Idle Loaf

  3. Pingback: Year End Review « The Idle Loaf

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