I spotted these lovely, downy Italian apricots in my local Bio Company today. They are the first really of the season and so are not so ripe and juicy yet, but with a little help they tasted great.
I oven roasted them with some vanilla, honey and a sprig of fresh thyme, served them with vanilla yoghurt to make a warm delicious dessert. This dessert is absolutely best made with fresh apricots but you could substitute with another stoned fruit like peaches, nectarines or greengages or in complete desperation, with tinned apricots.
You will need, for 2:
250g fresh apricots(about 8)
1 vanilla pod
25g knob of butter
2 tblsps clear honey
1 sprig of fresh thyme, leaves removed
Heat your oven to about 170 degrees (thankfully my oven did not blow the electrics this time)
Cut each apricot in half and remove the stone. In a smallish oven proof dish melt the butter and gently brown the apricots in the butter for about 8 minutes. Split the vanilla pod in two and add both pieces to the pan along with the honey and the thyme leaves. Stir gently so that the apricots are coated and then transfer to the oven for a further 10 minutes.
Serve warm with vanilla yoghurt, or ice cream, pouring any remaining juice over the fruit. These can also be eaten with breakfast on porridge or muesli although I think they make the perfect end to a summer evening meal.