Honey-Roasted Apricots with Almond Crunch
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% |
-
1/2 cup (125 mL) liquid honey
1/4 cup (50 mL) white wine or white grape juice
1/2 tsp (2 mL) cinnamon
4 cups (1 L) pitted halved apricots
Almond Crunch:
1 egg white
1/4 cup (50 mL) granulated sugar
3/4 cup (175 mL) slivered almonds
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.
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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