By Kim127 on June 09, 2006
Photo by Muffin Goddess
Photo by Muffin Goddess
"Posted for the Zaar World Tour 2006."
Serving Size: 1 (66 g)
Servings Per Recipe: 4
"Found some lovely apricots at the store and decided to try this -- glad I did! I made a half-recipe because I was the only one home. I didn't have any slivered almonds, so I chopped up a few whole almonds instead. I drizzled some extra honey over them after they baked, too. I sprinkled them with a little too much ginger, so they were a bit zingy, but that was my own fault. I didn't have any apricot-friendly ice cream in the house, so I just ate them as-is. I'll definitely be keeping this recipe on hand for apricot season, thanks for posting! Made for the Emerald City Shakers for ZWT7"
"If you like apricots, then you'll love this recipe. Mine were cooked perfectly in 10 minutes. I did use Agave in place of honey, but made them as written otherwise. Served them for breakfast, drizzled with some vanilla yogurt. Very nice. THANKS Kim!!! Recipenapped for Veg*n Tag July 2009."
"Kim, I'm so sorry but this recipe just didn't suit our tastes. We love apricots, almonds and honey, so I thought we would enjoy the dish. Somehow the flavor combination just didn't suit us. Thanks for posting Kim. Made for Potluck, please see my rating system as I rate tougher than most."
"Wonderful...without ice cream. Tart and sweet and unctuous and crunchy. And sooooooo easy! My highest compliments!"
"Mummmmmm, lovely ! this tastes great. I have slivered almonds and turned the baking cupboard upside down looking for them, with no success so blitzed some whole almonds used them instead. Great combination of flavours, I would use more honey though. I accidently left mine in the oven for 20 minutes and they came out soft and georgous, a lovely balance of squishy cooked apricots and crunchy nuts... and the aroma of almond ... glorious. Please see my rating system a wonderful 4 stars for an easy and delish dessert. Thanks!"
"This is a really nice dessert. I used apricots from our tree and served this over homemade vanilla ice cream that my daughter made. Yum!!!"
"I loved it! I love apricots and honey, so naturally, I loved this. It was no trouble to make. I served it with ice cream, but it could be served with a frozen yogurt or frozen whipped cheese, and still be a delicious dessert that combined warm honeyed fruits with a frozen dessert."
"Simple, easy and tasty. These would work especially well if you are serving a complicated dinner and want a simple but elegant dessert - both in terms of flavors and time. I especially liked the flavor combination of the silky apricots with the crunchy nuts. I served mine with a small scoop of vanilla non-fat yogurt. (Would make a terrific breakfast.) My one suggestion was that in making my dessert a good amount of the honey melted to the botom of the baking dish. While a small amount of the honey created a golden syrup, most turned into a hard and bitter shell. The next time I make this I might add the honey half way through the cooking time to resolve this."
"I got some lovely fresh apricots at the market and used them for this recipe. So easy to make and really scrumptious. I negged on the icecream to enjoy this 'on the lighter side' and didn't miss it a bit!"
"Wow, these are great. I didn't have fresh apricots on hand so instead used a large tin of apricot halves. The almonds really made this recipe. They toasted up nicely and added a delightful crunch. Served with vanilla ice cream and was enjoyed by all the family. Thanks Kim!"
"Made for ZWT#3, nice healthy dessert without Ice Cream."
"These are wonderful with vanilla ice cream as suggested but I think they will work with low fat yogurt too! I figured for WW they are only 3 points per serving!!! Thanks for sharing this keeper!"