When apricots are in season, use them to make this velvety-rich version of horchata, shared with us by Fany Gerson. You can also substitute peaches or nectarines — when it's not stone fruit season, the fresh-frozen variety work just as well.
- 1 lb. fresh apricots, pitted and quartered
- 1⁄2 cup sugar, plus more to taste
- 1⁄3 cup medium or long grained rice
- 1⁄2 tsp. vanilla