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!
Oh these just have to be classed as the true taste of summer sunshine! I did this recipe for my Greek cooking blog, Greek Olives & Honey, but as I’m having enough trouble finding time to do one blog just now I thought I would merge the two blogs together and just have all my recipes together here in one place. So now there is a section in Larder Love just for my Easy Greek Recipes where you’ll find all sorts of amazing dishes.
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.
Baking the apricots is like baking anything else, it oomps up the flavour, breaks things up a bit and releases all the monderful 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!
What are the ingredients for these 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.
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
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?
Finally, If you try this recipe do leave a comment/rating below. I love hearing from readers and reply to everyone. Don’t want to miss out on any Larder Love? Then follow me on Facebook and Instagram and sign up for my weekly newsletter too.
- 3 tsps mixed shelled walnuts and pistachios
- 4 fresh apricots
- 4 mint leaves torn
- 2 tbsp runny honey
- 2 tbsp golden raisins
- 2 tbsp Greek yogurt
- 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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