I received apricots in this last CSA box and wasn’t quite sure what to do with them. I think I have only ever had dried ones and ordered ripe ones just out of curiosity. After reviewing a number of delicious sounding recipes, I finally settled on one with ice cream. Though this had the potential to be amazing, my results were just ok. The reason for that was 100 percent my fault though, as I used agave instead of honey along with the fact that I was in a hurry and didn’t leave them under the broiler long enough. All the agave pretty much slipped out of the apricots and was burning onto the pan creating an obnoxious smell. I really want to try it again and stick to the original recipe. If you get a chance to make it, let me know what you think!
- 8 ripe apricots, halved and pitted
- ½ cup fragrant honey, such as lavender
- Vanilla ice cream
- Preheat the broiler. Arrange the apricot halves, cut side up, on a rimmed baking sheet. Spoon ½ tablespoon of honey into each apricot half. Broil the apricots 4 inches from the heat for 3 to 4 minutes, rotating the sheet once, until bubbling and caramelized. Transfer 4 apricot halves to each plate and serve with a scoop of ice cream.
- NOTES If you only have a broiler drawer that cooks food very close the flame, roast the honey-filled apricots for 3 minutes in a 450° oven and caramelize them under the broiler for the last minute or so.
Recipe from Food & Wine