Baked Apricots and Almonds
- Servings: 4.
Fresh apricots are one of summer's best treats and when you bake them, their flavor becomes even more intense and luxurious.
Baked apricots are nicely complimented by slivered almonds that become toasted as the fruit cooks and softens. There's really no need to add a fancy topping but a little brown sugar and butter help make a sweet syrup as the fruit cooks. If you want to add some complexity to the apricots, especially if you're cooking them as a dessert, you can sprinkle a little brandy or Cognac over the fruit before baking.
When choosing apricots to bake you can use ones that range from barely ripe to very ripe. If the fruit is still a little hard, don't worry because it will soften as it cooks.
I love baked apricots as a dessert, served with a pour of heavy cream or a little spoonful of mascarpone or crème fraiche. But save some leftovers for breakfast and add them to low fat Greek yogurt or on top of your favorite cereal.
- 8 apricots, ripe or almost ripe
- 2 to 3 tablespoons light brown sugar
- 2 to 3 tablespoons unsalted butter
- 2 tablespoons brandy or Cognac (optional)
- 1/4 cup slivered raw almonds
- Preheat oven to 400° F.
- Cut each apricot in half and remove the stone. You do not need to peel the fruit as the skin will soften as it cooks.
- Place each apricot half cut side up in a shallow baking dish or in a rimmed sheet pan. It's fine if they crowd together but make sure they're all in one layer. Place about a teaspoon of brown sugar and a dot of button on top of each half. If you like you can also sprinkle a little brandy or Cognac at this point but don't add too much -- you don't want a pooling of liquid in the bottom of the dish.
- Bake for 15 to 20 minutes, until the fruit is softened and the almonds are toasted to golden brown.
Serve either warm or at room temperature. If you have leftovers or are cooking the fruit in advance, store covered in the refrigerator until ready to serve.