Apricots and bacon: What's not to like?

Don't blink! If you do, you might miss summer's most ephemeral pleasure, fresh apricots, harvested in their own true time.

Apricots ripened about 10 days earlier than normal this year, but that doesn't mean we'll necessarily have them longer. Rather, they may vanish more quickly, especially if temperatures stay high.

An apricot picked at the right moment has a brief life. I speak from experience; sometimes it seems like the ones I get at farmers markets go from perfection to compost while I'm driving home.

The best way to enjoy an apricot is simply to eat it and savor its luscious perfume, sweetness and texture. When faced with too many apricots, it is easy to preserve them as jam or, my favorite, chutney.

Apricots are particularly delicious with bacon. An omelet filled with apricot jam and crisp bacon, with sauteed apricots alongside, makes a lovely dinner on a hot June night, especially when you serve it with a lovely white wine, a viognier, perhaps, or a dry riesling.

Today's recipes are inspired by both apricots and by recipes from my new book, "Vinaigrettes and Other Dressing" (Harvard Common Press, 2013), which I refer to almost daily. For more apricot recipes, including one for apricot chutney, visit "Eat This Now" at pantry.blogs.pressdemocrat.com.

If you don't want to go to the trouble of weaving the bacon, you can simply cut it into 1 1/2-inch long pieces. I do prefer it woven, though, and have posted a couple of photos at "Eat This Now" so you can see exactly how it works.

Chicken Kababs with Onions, Bacon, Apricots & Spicy Apple Cider Vinaigrette

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