1 Review

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.

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evelyn/athens July 02, 2007
Apricots With Honey and Rosemary - France