Honey-Roasted Apricots with Almond Crunch

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: August 2007

Ingredients

  • 1/2 cup liquid honey
  • 1/4 cup white wine
  • 1/4 cup white grape juice
  • 1/2 teaspoon cinnamon
  • 4 cups pitted halved apricots
Almond Crunch:
  • 1 egg whites
  • 1/4 cup granulated sugar
  • 3/4 cups slivered almonds

Method

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.

Nutritional facts Per serving: about

  • Sodium 12 mg
  • Protein 6 g
  • Calories 270.0
  • Total fat 9 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 46 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 20.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Honey-Roasted Apricots with Almond Crunch

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