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Roasted Apricots with Sugared Pecans and Dulce de Leche

Photo: Susie Cushner
Yield Makes 8 servings


  • Dulce de Leche
  • 12 apricots, halved
  • 4 tablespoons unsalted butter, melted
  • 5 tablespoons light brown sugar
  • 1 cup pecan halves

Nutrition Information

  • calcium 73 mg
  • calories 245
  • caloriesfromfat 1 %
  • carbohydrate 25 g
  • cholesterol 20 mg
  • fat 16 g
  • fiber 2 g
  • iron 1 mg
  • protein 3 mg
  • satfat 5 g
  • sodium 26 mg

How to Make It

  1. Heat broiler. Place apricot halves, cut side up, on one half of a baking sheet. Brush tops with 2 tablespoons of butter; sprinkle with 3 tablespoons of sugar.

    In a small bowl, toss pecans with remaining butter and sugar and spread them out on the other half of the baking sheet. Broil for 2 to 3 minutes, watching carefully, until apricots begin to brown and pecans are lightly toasted.

    Place three apricot halves on each plate, drizzle with warm dulce de leche, and sprinkle with the pecans.