I'm making Ina Garten's Provencal White Bean recipe (just white beans cooked with a mirepoix, stock and lots of herbs) for a dinner party. I'd love to make the beans ahead of time, the morning of the dinner party, and reheat for dinner. Will this make the beans too mushy?
This week's produce delivery contained a lot of fruit, most of which we ate fresh (pluots, plums, raspberries) but now what to do with more than 1 pound of apricots?
I'm afraid we won't be able to eat them all before they spoil and most of the recipes I've found call for dried apricots or apricot preserves.
Ideas? Anything beyond a crisp or crumble?
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