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Slow-Roasted Apricots

Sometimes you don’t need to manipulate an ingredient to get the most out of it. The simple roasting here gets to the best flavors in the apricots.

Recipe information

  • Yield

    serves 6 on it¿s own or 12 as part of a dessert

Ingredients

1 pound (454g) ripe apricots
1 bunch lemon thyme
Unsalted butter
2 to 3 tablespoons (40–60g) honey, preferably lavender

Preparation

  1. Step 1

    Heat the oven to 325°F or 300°F on convection.

    Step 2

    Halve the apricots and remove the pits. Scatter half the thyme in the bottom of a baking dish. Set the apricots on top, cut side up, and put a tiny pinch of butter in each cavity. Scatter on the rest of the thyme, and drizzle with the honey, to taste.

    Step 3

    Cover the pan with aluminum foil and bake until the apricots are just beginning to get tender. Ripe apricots will take 5 to 10 minutes; less ripe ones may take as long as 20. Keep touching them, checking for tenderness and springiness. Serve these warm or at room temperature.

Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved. Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book. Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__
TagsFruit DessertDessertApricotStone FruitFruitThymeHerbs & SpicesGluten FreeNut FreeQuickEasy5 Ingredients or FewerRoastCookbooks
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