Apricots With Honey and Rosemary - France

READY IN: 22mins
Recipe by Mme M

Choose a honey with a pronounced flavor, such as honey from a particular flower.

Top Review by evelynathens

Oh my - this simple dessert was positively ambrosial. My father-in-law had sent me a box of apricots from our trees at the village, so I knew we would have good flavour from those. I used Greek Hymettus honey which is famous for its pungent, aromatic flavour (thyme flowers) and rosemary from my container garden. This was absolutely superb and a minimum of effort. I served it hot with a dollop of creamy-cool, rich and thick Greek yoghurt on the side and it really was excellent. I'll be making this for as long as I have good apricots at the ready! Thank you so much for this recipe.

Ingredients Nutrition


  1. Cut the apricots in two and take out the seeds.
  2. Wash and dry the rosemary, and pull off the rosemary needles.
  3. Melt the butter in a pan, put the apricot halves in, and cook at a high heat about 1 minute on each side.
  4. Lower the heat, add the honey and the rosemary needles, cover and let cook over low heat for 10 minutes. Stir with a wooden spoon to avoid any scorching.
  5. Share out the cooked apricots in 6 small dishes, and drizzle the warm honey-rosemary sauce over each one.
  6. Serve warm.

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