Honey-Roasted Apricots with Almond Crunch
This recipe makes 6 servings
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 |
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.
Ingredients
- 1/2 cup liquid honey
- 1/4 cup white wine or white grape juice
- 1/2 tsp cinnamon
- 4 cups pitted halved apricots
- Almond Crunch:
- 1 egg white
- 1/4 cup granulated sugar
- 3/4 cup slivered almonds
Preparation
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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