Apricots with Brandy, Lemon, and Honey

When a friend dropped by with a box of ripe apricots on a very hot day, Kathleen Moretto ruled out turning the fruit into pies or jams in favor of a cooler cooking medium: her microwave oven. She plumped the apricots with brandy, lemon, and honey, then spooned the luxurious mixture over ice cream to make an ideal summer dessert.
Makes 4 or 5 servings


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8 to 10 ripe apricots (about 1 lb. total), rinsed, drained, halved, and pitted
1/4 cup golden raisins
1/2 cup firmly packed brown sugar
1/4 cup brandy
2 tablespoons lemon juice
2 tablespoons honey
1 tablespoon butter or margarine, cut into small pieces
About 1 quart vanilla ice cream


1. Place apricots, cut side up, in a microwave-safe 9- or 10-inch pie pan or shallow round casserole. Sprinkle apricots with raisins and brown sugar.

2. In a 2-cup glass measure, combine brandy, lemon juice, honey, and butter. Heat in a microwave oven on full power (100%) until butter is melted, about 30 seconds. Stir and pour evenly over apricots.

3. Cover apricots and heat in a microwave oven at full power until juices are bubbling and fruit is hot, about 5 minutes; let stand about 5 minutes.

4. Meanwhile, scoop the ice cream into bowls. Ladle fruit and juices over ice cream.

Created date

August 2004

Nutritional Information

Calories 434
Caloriesfromfat 29 %
Protein 5.2 g
Fat 14 g
Satfat 8.6 g
Carbohydrate 69 g
Fiber 1.5 g
Sodium 120 mg
Cholesterol 53 mg