Baked apricots, 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. Of course this will be easier said than done but bear with me guys, we’ll get there….
You’ll find my new Greek inspired recipes have some lovely images of Greece dotted about just to give you a taste of my favourite place in the world. In fact I’m off there again next week so rather apt to give you a Greekish recipe today.
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.
What you will need
This recipe is for two servings and you’ll just need 4 apricots (fresh), 3 tablespoons of toasted pistachios and walnuts, 4 mint leaves, 2 tablespoons of honey, 2 tablespoons of golden raisins and a couple of tablespoons of good Greek yogurt to finish off your baked apricots in true Greek style.
This is a nice light summery pudding that will finish off supper to perfection. What’s your favourite summer pudding?
- 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