Honey-Roasted Apricots with Almond Crunch

Tested Till Perfect

Here's an easy dessert that's got lots of restaurant-style flair. Serve with Mascarpone Topping (see below), ricotta cheese or some sinful vanilla ice cream or sensible frozen yogurt.

Servings: 6

Ingredients:

Nutritional Info
Per serving: about -
cal 270
pro 6 g
total fat 9 g
sat. fat 1 g
carb 46 g
fibre 4 g
chol 0 mg
sodium 12 mg
% RDI: -
calcium 6%
iron 11%
vit A 20%
vit C 12%
folate 5%

Preparation:

Line rimmed baking sheet with parchment paper or grease; set aside.

Almond Crunch: In bowl, whisk egg white with sugar; add almonds, stirring until coated. Spread on prepared pan; bake in 350°F (180°C) oven until golden, about 20 minutes. Let cool; break into pieces. (Make-ahead: Store in airtight container for up to 2 days.)

In 8-inch (2 L) square glass baking dish, stir together honey, wine and cinnamon. Add apricots and toss gently; turn, cut side down, in dish. Roast in 425°F (220°C) oven until lightly browned on edges, about 10 minutes. Baste with honey mixture; turn and roast until tender, about 8 minutes.

Serve hot or cold topped with almond crunch.

Additional Information

  • Mascarpone Topping: Blend 1/4 cup (50 mL) mascarpone cheese with 1 tbsp (15 mL) buttermilk or milk.

    Makes about 1/4 cup (50 mL).

Source

Canadian Living Magazine: August 2007




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