Baked apricots with honey, thyme & almonds
A perfect celebration of summer stone fruit. The honey and thyme add some floral fragrance and the orange juice ensures that the natural sharpness of the apricots is enhanced and not lost under the sweetness. This is an ideal dessert for a summer evening, but the apricots can also be used as a condiment for your breakfast granola or even served on buttered toast as a conserve. They’ll keep in the fridge for a week or so.
Cook's notes
If your honey is crystalised and can’t be drizzled, you can warm the orange juice and honey together in a small pan before tipping it over the fruit.
Ingredients
- 400g apricots
- 1 orange
- small bunch of fresh thyme
- 4 tbsp honey
- 40g flaked almonds
- 200g thick Greek yoghurt
Method
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Step 1
Turn your oven to 190°C/Gas 5. Halve and destone the apricots and place them in a snug fitting baking dish or roasting tray.
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Step 2
Finely zest the orange and then juice it. Add the juice and half the zest to the apricots, along with about 3 sprigs of thyme. Give everything a good turn and then arrange the fruit so it is sitting cut side up. Drizzle over the honey.
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Step 3
Bake for about 20 mins, until the fruit is soft but hasn’t turned to mush.
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Step 4
While they cook, toast your almonds in a dry frying pan for a few minutes over a medium heat, until golden. Keep them moving and take care not to burn them. When ready, remove and keep to one side.
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Step 5
Remove the apricots from the oven and leave to cool for 10 minutes or so.
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Step 6
To serve, spoon some yoghurt into bowls and then nestle a few warm apricots on top, spoon over some sweet juice from the baking tray and finish with some toasted almonds, a sprinkle of the remaining orange zest and a few fresh thyme leaves.