Middle Eastern · Dessert
Baked Apricots with Almonds
Halved fresh apricots are baked until soft and jammy with honey, butter, cardamom and orange zest, then finished with toasted almonds, a spoon of mascarpone and a scatter of pistachios. A simple Middle Eastern-leaning fruit dessert that leans on the apricots' own sweetness rather than a heavy batter or crumble topping.
$1
12 minsPrep
19 minsCook
36 minsTotal
EasyLevel
Nutrition per serving
251Calories
4.8gProtein
16.9gFat
23.6gCarbs
18.9gSugar
3.6gFiber
40mgSodium
28mgChol
7.1gSat Fat
380mgPotassium
59mgCalcium
1mgIron
0mcgVitamin B12
12mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Mint Tea
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 190°C (375°F).
2
Arrange the apricot halves cut-side up snugly in 2 small individual baking dishes (around 180ml each), 6 halves per dish.
3
Drizzle the warmed honey and melted butter evenly over the apricots.
4
Scatter the chopped almonds and ground cardamom over the top, then grate the orange zest across both dishes.
5
Place the dishes on a baking sheet and bake for 18-20 minutes, until the apricots are tender and the almonds are golden.
6
Remove from the oven and let rest for 5 minutes.
7
Top each dish with a spoonful of softened mascarpone and a scatter of chopped pistachios just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 180g180g Apricot Fresh, halved and stoned
- 22g22g Honey, warmed slightly for drizzling
- 10g10g Butter, melted
- 18g18g Almond, roughly chopped
- 1g1g Cardamom, ground
- 10g10g Orange, zested
- 28g28g Mascarpone, softened, 1
- 8g8g Pistachio, chopped, for garnish, 1
