Roasted Apricots With Wine, Cream & Almonds Recipe | Tasting Table
Prep Time:
Cook Time:
30 minutes
Servings:
Ingredients
  • 1 cup fortified Spanish dessert wine (such as Pedro Ximénez)
  • 8 small apricots, halved and pitted
  • 2 tablespoons honey, plus more for serving
  • 2 tablespoons unsalted butter, cut into 16 pieces
  • 2 teaspoons ground cinnamon
  • 1 cup heavy cream
  • ½ teaspoon vanilla extract
  • 1½ tablespoons confectioners’ sugar
  • ¼ cup store-bought fried and salted Marcona almonds, roughly chopped
Directions
  1. Preheat the oven to 375°. In a medium-size baking dish, toss together the dessert wine and the apricots. Arrange the apricots cut side up and drizzle with the honey. Add 1 piece of butter to each cavity and sprinkle with the cinnamon. Bake the apricots, using a pastry brush to baste the apricots halfway through cooking, until a paring knife easily slips into their centers and the liquid is bubbling, about 30 minutes. Remove the apricots from the oven and set aside to cool slightly.
  2. In a medium bowl, whisk together the heavy cream, vanilla extract and confectioners' sugar until soft peaks form.
  3. To serve, divide the apricots among 4 serving bowls, top with whipped cream and sprinkle with the almonds and a drizzle of honey. Serve immediately.