Prep 5 mins
Cook 15 mins
This recipe comes from the 2005 cookbook, The Best Recipes in the World. "Roasting them (the apricots) in the oven...intensifies their sweetness and makes average apricots quite suculent."
- 3 tablespoons unsalted butter, cut into small cubes
- 1 lb fresh apricot, ripe, halved, pitted
- 2 tablespoons granulated sugar
- Preheat oven to 400 degrees F & generously butter a large baking dish.
- Put apricot halves, cut side up & in one layer, in the prepared baking dish.
- Sprinkle with sugar, dot with butter & bake until tender, about 15 minutes, or until the apricots are caramelized with the sugar but still retain their shape.
- Serve hot with creme fraiche or vanilla ice cream.
This is a fabulous trick! I had a few apricots leftover from making Syd's Iced Louisiana Apricot Tea . They worked fine for flavoring and garnishing the tea, however were pretty uninspiring fruits; rather firm and not terribly flavorful....so I thought I would give this a try. So very glad I did because the process turned those hard, bland apricots into an amazingly sweet and delicious treat! I didn't even bother with trying to follow the ingredient amounts closely. Used the 3 leftover apricots, probably 2 teaspoons of sugar and less than 1 tablespoon of butter. Served with a dollop of cream, this made for a fantastic light dessert. Was also quite elegant in presentation. Thank you for sharing.
Neither Dh nor I were sure if we liked fresh apricots, but now we know---we love them..........at least when roasted. I used Splenda Blend on half and Splenda Brown Sugar blend on the other half--both were equally delightful! We had them on vanilla ice cream and what a treat it was! Thanx!
Mmmm! Warm baked apricots over frozen vanilla yogurt is very good stuff. Made using Splenda for baking. Sydney thanks so much for such a quick, easy and yummy dessert.