Roasted Stuffed Apricots
Source: Rebecca Courchesne, Frog Hollow Farm (June 14, 2008).
Recipe Type: Desserts | Seasons: Spring
Serves 6
INGREDIENTS
6 apricots washed and halved, stone removed
5 ounces butter
1 tablespoon plus 2 teaspoons sugar
Pinch of salt
¼ teaspoon almond extract
¾ cup almonds or combination of almonds and pistachios, chopped
½ cup cake or cookie crumbs
¼- ½ cup dessert wine, such as Sauterne or Muscat
PREPARATION
- Pre-heat oven to 375º Cream the butter and the sugar together in a stand up mixer, add salt and almond extract and nuts and cookie or cake crumbs.
- Arrange the halved apricots in a baking dish cut side up. With a spoon fill the cavity with a scoop of the filling. Drizzle the wine over and around the apricots and sprinkle an additional 2 tablespoons of sugar over the apricots. Bake until soft when pierced with a knife.
- Serve warm with vanilla ice cream and drizzle juice from the bottom of the pan over all.
