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Recipe
Wildflower-Honey-Glazed Apricots
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Published: August 3, 2008
8 large or 12 small apricots, halved, pits removed and reserved
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Food: The Way We Eat: Fuzzy Logic (August 3, 2008) 1/3 cup wildflower honey
1 tablespoon lemon juice
Pinch of salt
Vanilla ice cream.
1. Preheat the oven to 200 degrees. Put the apricot halves, cut side up, in a pan just large enough to hold them in a single layer. Bake until tender and slightly dehydrated, about 1 hour.
2. While the apricots cook, smash the reserved pits with a meat pounder. Pull out the seeds and discard the shells. Bring the honey, ˝ cup water and the seeds to a simmer and cook until reduced to ˝ cup. Stir in the lemon juice and salt. Strain the mixture through a fine sieve into a bowl.
3. Preheat the broiler. Spoon the glaze over the hot apricot halves and broil, basting with the glaze, until lightly browned, about 5 minutes. Serve hot or at room temperature with vanilla ice cream. (They’re even better the next day.) Stored in their juices and refrigerated, they will keep for weeks. Serves 4.
Recipe
Wildflower-Honey-Glazed Apricots
Sign In to E-Mail or Save This Print Share
LinkedinDiggFacebookMixxYahoo! BuzzPermalink
Published: August 3, 2008
8 large or 12 small apricots, halved, pits removed and reserved
Skip to next paragraph
Related
Food: The Way We Eat: Fuzzy Logic (August 3, 2008) 1/3 cup wildflower honey
1 tablespoon lemon juice
Pinch of salt
Vanilla ice cream.
1. Preheat the oven to 200 degrees. Put the apricot halves, cut side up, in a pan just large enough to hold them in a single layer. Bake until tender and slightly dehydrated, about 1 hour.
2. While the apricots cook, smash the reserved pits with a meat pounder. Pull out the seeds and discard the shells. Bring the honey, ˝ cup water and the seeds to a simmer and cook until reduced to ˝ cup. Stir in the lemon juice and salt. Strain the mixture through a fine sieve into a bowl.
3. Preheat the broiler. Spoon the glaze over the hot apricot halves and broil, basting with the glaze, until lightly browned, about 5 minutes. Serve hot or at room temperature with vanilla ice cream. (They’re even better the next day.) Stored in their juices and refrigerated, they will keep for weeks. Serves 4.
Nommie