For the Apricots:
1.Center a rack in the oven and preheat the oven to 350°F.


2.Butter a 9- by 9-inch square baking pan. Place the apricots, cut side up, in the pan. Drizzle the honey and lemon juice and sprinkle with the pepper. Slide the pan into the oven and bake until the apricots are tender, approximately 10 to 15 minutes depending on the ripeness of the apricots. Remove and set aside.



For the Vegetables:
1.Melt 2 tablespoons of the butter in a large sauté pan over medium-high heat. Add the turnips and cook for 2 to 3 minutes. Add the chicken stock, cover the pan and cook until the turnips are tender, approximately 10 minutes. Season with salt and pepper. Transfer the turnips to a plate and keep warm.


2.Wipe the pan clean with a paper towel. Melt the remaining. 1 tablespoon butter in the same pan over high heat. Add the spinach and garlic, and season to taste with salt and pepper. Toss until the spinach is tender but still bright green, about 5 minutes. Discard the garlic and drain off any liquid remaining in the pan. Set aside and keep warm.



For the Squab:
1.Remove the wing joints, legs and breasts from the squab. De-bone the thighs and the legs. Reserve all the livers and the carcasses.


2.In a spice grinder, crush together the coriander seeds, nutmeg, and Thai peppercorns. Combine the spices and crème fraîche together. Spread the mixture over the breasts and marinate overnight in the refrigerator.


3.Place a rack in the top position of the oven and preheat the broiler.


4.Wrap the thighs in aluminum foil. Place the marinated squab breasts and thighs on the rack of the broiler pan and broil the breasts on each side until the skin is golden brown, about 5 minutes. Remove from the oven. Let the squabs rest for 5 minutes.


5.Cut the reserved carcasses into small pieces. Warm the olive oil in a medium sauté pan over medium-high heat. Add the carcasses and the reserved livers. Reduce the heat to medium and add the butter, shallots and cracked pepper. Cook until the shallots are tender, but have no color, 10 to 12 minutes.
Add the apricot halves and the crushed pits, and continue to cook, while stirring, until the apricots become a little bit mushy. Deglaze with the brandy and amaretto and cook until the liquid is reduced by half. Add the chicken stock and simmer for 30 minutes. Strain the sauce through a fine-mesh sieve, taste and season with salt, if necessary. Set aside and keep warm.



For the Foie Gras:
Season the foie gras with salt and pepper. Set a heavy sauté pan over high heat and sear the foie gras for 2 to 3 minutes on each side.

To Serve: Rock salt
If necessary, reheat the spinach and turnips. In a 375°F oven reheat the squab breasts, if necessary, for 2 minutes on each side. Cut each breast in half. Place a mound of spinach on the center of each warm dinner plate.
Arrange the squab breast and two legs on top along with a piece of foie gras. Season the meat with rock salt. Drizzle the sauce around the plate and scatter the apricots and turnips around. Serve immediately.

To Drink: Volnay 1er Cru Ancienne Cuvee Carnot “Caillerets” (France), Bouchard Père & Fils 1997. This soft Pinot Noir from one of the most fabled wine villages in the world has crushed berry and spice aromas and a velvet texture that works well with both the s