📝 About This Recipe
This elegant dessert captures the essence of a Mediterranean summer, transforming tart, firm apricots into succulent, jammy jewels through the magic of high-heat roasting. The natural acidity of the fruit is perfectly balanced by a fragrant infusion of orange blossom honey and warm vanilla, while toasted Marcona almonds provide a sophisticated crunch. It is a simple yet stunning dish that celebrates the brief but glorious stone fruit season with refined textures and bright, sunny flavors.
🥗 Ingredients
The Fruit
- 12 pieces Fresh Apricots (ripe but firm, halved and pitted)
- 1 tablespoon Lemon Juice (freshly squeezed)
The Glaze
- 1/4 cup Orange Blossom Honey (high quality)
- 2 tablespoons Unsalted Butter (melted)
- 1 teaspoon Vanilla Bean Paste (or 1 vanilla bean, scraped)
- 1/4 teaspoon Ground Cardamom
- 1 pinch Sea Salt (flaky variety preferred)
The Crunch and Garnish
- 1/2 cup Marcona Almonds (roughly chopped)
- 4-5 sprigs Fresh Thyme or Mint (leaves only, for garnish)
- 4 pieces Amaretti Cookies (crushed, optional for extra texture)
For Serving
- 1 cup Mascarpone Cheese (or Greek yogurt for a lighter option)
- 1 tablespoon Powdered Sugar (to sweeten the cream)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet or a ceramic gratin dish with parchment paper to prevent the honey from sticking.
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2
Wash the apricots thoroughly, pat them dry with a kitchen towel, and cut them in half along their natural seam. Remove and discard the pits.
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3
In a small microwave-safe bowl or a small saucepan over low heat, combine the orange blossom honey and unsalted butter. Heat until the butter is completely melted and the mixture is fluid.
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4
Whisk the vanilla bean paste, ground cardamom, and a pinch of sea salt into the honey-butter mixture until well combined and fragrant.
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5
Place the apricot halves in a large mixing bowl and drizzle with the lemon juice. Toss gently to coat; this prevents browning and balances the sweetness.
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6
Pour two-thirds of the honey glaze over the apricots and toss very gently with a silicone spatula, ensuring each piece is well-coated without bruising the fruit.
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7
Arrange the apricots on the prepared baking sheet, cut-side up. Ensure they are in a single layer and not overcrowded so they roast rather than steam.
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8
Slide the baking sheet into the center of the oven and roast for 12-15 minutes. The apricots should be softened and the edges just starting to caramelize and turn golden brown.
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9
While the fruit roasts, place the chopped Marcona almonds in a small dry skillet over medium heat. Toast for 3-4 minutes, tossing frequently, until they are fragrant and pale gold.
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10
Remove the apricots from the oven. Immediately drizzle the remaining honey glaze over the hot fruit and sprinkle the toasted almonds directly onto the center of each apricot half.
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11
In a small bowl, whisk the mascarpone cheese with the powdered sugar until smooth and slightly aerated.
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12
Allow the apricots to cool for at least 5 minutes before serving. This allows the juices to thicken into a beautiful syrup.
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13
Platter the apricots, spooning any pan juices over the top. Garnish with fresh thyme or mint leaves and the crushed amaretti cookies if using.
💡 Chef's Tips
Choose apricots that are 'firm-ripe'; if they are too soft, they will turn into mush in the oven. If you cannot find Marcona almonds, regular slivered almonds work well—just ensure they are toasted for maximum flavor. For a smoky depth, try roasting the apricots on a cedar plank on an outdoor grill over medium-high heat. Don't discard the pits too quickly; in some cultures, the kernels inside (noyaux) are used for flavoring, though they must be processed correctly. If your apricots are particularly tart, sprinkle a teaspoon of granulated sugar over them before roasting to aid caramelization.
🍽️ Serving Suggestions
Serve warm with a generous dollop of cold mascarpone or vanilla bean gelato. Pair with a chilled glass of Moscato d'Asti or a late-harvest Riesling. These make a sophisticated topping for overnight oats or chia pudding the next morning. Serve alongside a simple almond cake or shortbread cookies for a complete dessert platter. Drizzle with a touch of aged balsamic glaze for a savory-sweet twist that pairs beautifully with goat cheese.