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
MethodLine 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
- Iron 11.0
- Folate 5.0
- Calcium 6.0
- Vitamin A 20.0
- Vitamin C 12.0