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Roasted Apricot Dessert Cooking Classes @JeanMartin @Toquadom

Roasted Apricots with Honey and Almonds

This dessert recipe can be made on the BBQ or in the oven. Easy to prepare the combination of roasted apricots and yogurt-cream are a match made in Provencal heaven.
Prep Time 10 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert
Cuisine French, Provencal
Servings 12 People


  • 24 Apricots Look for a slightly larger "red" varietal
  • 24 Amaretti (dried Italian cookies)
  • 500 grams (1.5 cups) Liquid Honey
  • 2 pods vanilla
  • 1 Lemon
  • 2 Aluminum BBQ containers
  • 100 grams (2/3 cup) Raisins
  • 100 grams (2/3 cup) Almond silvers
  • 500 grams (1.5 cups) Plain Greek Yogurt
  • 500 grams (1.5 cups) Heavy cream (35%)
  • 150 grams (1 cup) Sugar
  • 1 tsp Almond extract


  • Wash the apricots and cut lengthwise along the natural seam. Do not cut the full length, only as much as required to remove the pit.
  • Replace the pit with one amaretti cookie and put the apricot into the aluminum baking container.
  • Add enough apricots (one layer) so that they are able to "stand-up" in the container without falling over.
    Roasted Apricots #CookingClasses @JeanMartin @Toquadom
  • Pour liquid honey, sprinkle raisins and almond slivers over the almonds.
  • Slice the vanilla pods lengthwise and scrape out the vanilla interior - spread over the apricots.
  • Wash the lemon and cut in half, squeeze the juice over the apricots.
  • Place the containers on the BBQ grill at med-high heat.
  • Cook with the BBQ cover down for approximately 20 minutes.
  • Remove from the heat and allow to cool.
  • Mix yogurt, cream, sugar and almond extract together and beat well. Set aside in the fridge or a cool spot until you are ready to serve.
  • For each serving allow two apricots per person and serve with a generous portion of the yogurt-cream.


Note: The apricots can also be served with vanilla ice cream.
Tried this recipe?Let us know how it was!