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Combine the apricots, tequila, and vanilla bean in a small jar. Cover, and let macerate overnight at room temperature.

The next day, set up an ice bath: Place a medium bowl in a large bowl of ice. Set a fine-mesh sieve over the medium bowl.

Remove the vanilla bean from the jar and put it in a medium-size heavy saucepan. (Set the tequila-soaked apricots aside.) Add the cream to the pan and bring to a boil over medium-high heat. While the cream is heating, whisk the egg yolks and sugar in a medium bowl until the mixture is pale in color and very smooth.

Gradually add the hot cream to the yolks, whisking constantly (discard the vanilla bean). Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, for about 4 minutes, until the custard registers 170° to 175°F on an instant-read thermometer and coats the back of the spoon.

Immediately pour the custard through the sieve into the bowl set in the ice bath. Let the custard cool, whisking it occasionally. Cover and refrigerate for 4 hours, until very cold, or overnight.

Pulse the apricots with the tequila in a food processor until they form a thick, chunky puree. Add ½ cup of the chilled custard and pulse to combine. Then stir the entire apricot mixture into the remaining custard. Churn the custard in an ice cream maker according to the manufacturer’s instructions. Transfer the ice cream to an airtight container and freeze for 12 hours, or until hard.

TIP THERE’S NO DOUBT ABOUT IT, TEQUILA IS THE BEST CONTRIBUTION MEXICO HAS MADE TO THE WORLD! WE ARE DEFINITELY TEQUILA DRINKERS IN MY FAMILY. MY BROTHER GOES FOR THE BLANCO, OR SILVER, THE STRONGEST IN AGAVE FLAVOR SINCE IT’S BOTTLED IMMEDIATELY AFTER THE DISTILLATION PROCESS. MY DAD GOES FOR THE REPOSADO, OR RESTED, WHICH IS AGED FOR MORE THAN TWO MONTHS AND GENTLER ON THE PALATE. ORANGES ARE MANDATORY WITH HIS TEQUILA, AS BITING INTO A SWEET ORANGE WEDGE BALANCES AND FURTHER ENHANCES THE DRINK’S FLAVOR. I FAVOR AÑEJOS, OR AGED TEQUILAS, AND OFTEN PAIR THEM WITH SANGRITA, A SWEET-AND-SOUR TOMATO-BASED DRINK THAT IS SIPPED ALTERNATELY WITH THE TEQUILA. ORO, OR GOLDEN TEQUILA, IS PREFERRED FOR MAKING MIXED DRINKS, COOKING, AND BAKING; IT IS COMMONLY BLENDED WITH CARAMEL COLOR AND SUGAR SYRUP, SO IT TENDS TO BE SWEETER.

POMEGRANATE PINE NUT BRITTLE

SERVES 6

Nonstick cooking spray

½ cup pure pomegranate juice

¼ cup sugar

¼ cup light corn syrup

4 tablespoons (½ stick) unsalted butter

1½ cups pine nuts, toasted

½ teaspoon salt

½ teaspoon baking soda

Using pomegranate juice instead of water to make this nut brittle not only makes for a beautiful magenta-tinted caramel color but also adds a very subtle flavor of the pomegranate. Serve this buttery treat with ice cream, or pack it in cellophane bags and tie them with festive bows for delicious party favors.

Grease a large baking sheet with nonstick cooking spray.

Combine the pomegranate juice, sugar, corn syrup, and butter in a medium-size heavy saucepan. Cook over medium heat, swirling the pan occasionally, for about 12 minutes, or until the mixture registers 305°F on an instant-read thermometer and is caramel in color. Remove the pan from the heat and immediately (and very carefully) whisk in the pine nuts, salt, and baking soda. Pour the mixture onto the prepared baking sheet (the mixture will spread out on its own). Allow the brittle to cool completely; then break into pieces and enjoy. The brittle will keep for several days in an airtight tin if you live in an area with low humidity.

CALABAZA WITH BROWN SUGAR

SERVES 4 TO 6

3 cups (packed) dark brown sugar

Two 3-inch-long cinnamon sticks

One 4-pound butternut squash, cut into 4-inch pieces (with peel and seeds)

Gloria Linss, grandmother of my editorial assistant, Valeria, was kind enough to provide us with the perfect ratio of sugar and cinnamon to squash for this recipe. She also pointed out that at her house they did not chop the squash; she would literally smash the whole gourd onto the kitchen floor until it broke into