Jessica Theroux drizzles apricots with honey before roasting (plums and peaches work well, too) and crumbles store-bought amaretti (Italian cookies made with egg whites and almond flour) for a crispy topping.

Jessica Theroux
Recipe by Food & Wine September 2011

Gallery

John Kernick

Recipe Summary

active:
10 mins
total:
40 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350° and line a rimmed baking sheet with parchment paper. Arrange the apricots on the baking sheet, cut sides up. Drizzle the honey on top and sprinkle with the sugar, cardamom and crushed cookies. Bake for 30 minutes, until softened and lightly browned.

    Advertisement
  • In a bowl, whisk the cream until soft peaks barely form. Transfer the apricots to plates, spoon the cream on top and serve.

Nutrition Facts

126 calories; fat 4g; saturated fat 1.7g; carbohydrates 20g; fiber 1g; protein 0.5g.
Advertisement
Advertisement