Baked Apricots

Delicious softened apricots with subtle complimenting flavours.

Eating fresh apricots, with the juice running down one’s chin, is a treat. Although, the apricots in this recipe are baked for a few minutes, they do retain their juiciness, shape and texture.

There are few added ingredients, making this dish suitable for almost everyone. For a vegan diet, replace the honey with maple or corn syrup.

Ingredients

Preparation: 5 mins Cooking: 10 mins Serves: 4

8 apricots

1 tsp honey*

1 tbsp white wine

1 orange, rind

2 small sprigs rosemary**

Method

PREHEAT oven 200 C/400 F/Gas 6.

HALVE the apricots and remove the stone.

LINE a small baking tin with parchment paper. (The piece should be large enough to pull the sides together, wrapping the apricots in a sealed packet to bake.)

LAY the apricots, cut side up on the parchment.

DRIZZLE over the honey and wine and add the orange rind and rosemary.

CLOSE the parchment around the apricots so it is airtight.

BAKE for 10 minutes.

REMOVE from the oven.

COOL the apricots (with the parchment closed if you want the fruit to continue softening).

Serve

Delicious with zabaglione.

Add custard, ice cream or yoghurt (sweetened a little, perhaps, with honey).

Notes

* Replace honey with maple or corn syrup (for Vg diet).

** Substitute with star anise and vanilla.