Sweet and juicy and packed with the flavour of sunshine itself. Well that’s how I think of apricots anyway. These baked apricots make that flavour even stronger and will really get your taste buds to sing!
Why you’ll love this recipe
- This is a super simple quick and easy recipe
- Baked apricots mixed with honey and mint with the crunch of nuts is just the most delightfully tasty dessert.
- This is summer sunshine on a plate!
Apricots
Apricots are in the shops here just now and they are so ripe and juicy, they just scream summer in the brightest and happiest of voices.
The only thing is that they go off so quickly you need to eat them fast (no problem there) or get creative when they get a tad too ripe.
This little recipe for baked apricots is a great way of using them up.
Ingredients for baked apricots
- 4 apricots (fresh)
- 3 tablespoons of toasted pistachios and walnuts
- 4 mint leaves
- 2 tablespoons of honey
- 2 tablespoons of golden raisins
- a couple of tablespoons of good Greek yogurt to finish off your baked apricots in true Greek style.
Greek yogurt
Fancy making your own Greek-style yogurt? Then check out this post – how to make your own Greek-style yogurt.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
How to make Baked Apricots
- First you want to toast those nuts in a dry pan just for a minute or two at the very most. As soon as they start to go golden and release their gorgeous nutty aroma remove them from the pan immediately to stop them cooking
- Cut apricots in half and stone them and arange cut side up on a baking dish
- Drizzle with the honey and scatter on the toasted nuts and a few mint leaves saving some for decoration
- Bake in oven for 15 minutes till those juices are flowing and apricots are toasty
Why bake apricots
Baking the apricots is like baking anything else, it oomps up the flavour, breaks things up a bit and releases all the wonderful juices inside. Even those apricots that might just not have the flavour they should when you eat them raw will fairly dance when treated to a blast of baking magic!
Serving suggestion
Serve with a dollop of Greek yogurt or ice-cream or cream.
How many does this serve?
This recipe is for 2 people. Just double it up etc for more diners.
This is a nice light summery pudding that will finish off supper to perfection. What’s your favourite summer pudding?
Kali Orexi!
Looking for more delicious fruity desserts? Then check these out before you go;
Traditional French cherry clafoutis
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Baked Apricots With Mint And honey
Ingredients
- 3 tsps mixed shelled walnuts and pistachios
- 4 fresh apricots
- 4 mint leaves roughly torn
- 2 tbsp honey runny honey
- 2 tbsp golden raisins
- 2 tbsp Greek yogurt
Instructions
- Preheat oven to 180C/350F/Gas 4
- Break up the walnuts and pistachios (must be unsalted) and toast them in a dry pan for about 1 minute until just golden and letting out that nutty aroma
- Remove them from hot pan immediately or they will continue to cook and burn
- Half and stone the apricots and place them cut side up in a small baking dish
- Scatter with the toasted nuts and the raisins
- Drizzle with honey and scatter on the mint leaves (save a few pieces for decoration)
- Bake for 15 minutes
- Serve with a dollop of Greek yogurt and a few scatterings of mint leaves
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