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.
Ingredients
- 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
Instructions
- 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.
- 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.
Notes
Note: The apricots can also be served with vanilla ice cream.
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