Yield
Makes 4 or 5 servings

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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

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