Source: Kitchen Gardener - Aug/Sept 1999

1 cup unsalted butter
1 1/3 cups packed light brown sugar
2/3 cup granulated sugar
1 cup dried apricots
1/2 cup orange mint leaves, loosely packed
2 1/2 cups unbleached flour
2 teaspoons baking powder
1 teaspoon salt
3 extra large eggs
1 1/2 teaspoons pure vanilla extract

Preheat oven to 350 degrees F. Butter a 13 x 9 x 2-inch pan.

In a heavy-bottomed saucepan, melt the butter over medium-low heat. When melted, add the brown sugar and stir. Cook over medium low heat, stirring, until the mixture is thick and syrupy, about 4 minutes.

Add the granulated sugar and stir until it's dissolved. Remove the pan from the heat to cool.

Thinly slice the apricots crosswise. Wash, dry and coarsely chop the orange mint; there should be about 3 tablespoons.

Combine the flour, baking powder, and salt in a bowl and stir to blend. Sprinkle 1 tablespoon of the flour mixture over the apricots and toss to coat them lightly.

Beat the eggs into the warm brown sugar and butter mixture (it should not be hot) and blend thoroughly. Add the vanilla extract and stir well. Pour the liquid ingredients into the flour and stir until just blended. Add the apricots and mint and stir until just mixed in. Pour the batter into the prepared pan and bake in the preheated oven for 35 minutes, until the top is a deep golden brown. Allow to cool completely on a baking rack before cutting into bars.

Makes 32 bars.