About this recipe
Roasting stone fruit such as apricots, peaches or plums is a really simple way of bringing out maximum flavour and sweetness and making your fruit a little more interesting. I love combining them with spices such cinnamon or ginger, along with a little honey to help them caramelise.
Cooking a big batch of these at the start of the week is a great way of having an instant porridge-topper or really quick dessert ready in the fridge; it also means you are getting in another portion of fruit.
This recipe is one of my go-to super speedy dinner party dessert recipes that’s always a hit! By adjusting the amount of honey you use, or by changing your choice of topping, you can adapt it whether you are having it as part of a balanced breakfast or maybe as a sweet treat after dinner.
This recipe shows a way you can combine the apricots with some yoghurt in order to provide a source of protein and calcium.
Photo Credit: Hope Pointing
4 Apricots, halved with stones removed
1 Tsp ground cinnamon
1 Tbsp honey / maple syrup
Pinch of sea salt
½ Tsp vanilla bean paste / vanilla extract
200g Natural yoghurt/ dairy free alternative (I find coconut yoghurt works really well with this recipe)
Zest of one small satsuma
Toasted nuts, seeds or granola to serve
Preheat the oven to 180C
Line a baking tray with grease proof paper. Place the apricot halves on the paper, drizzle with honey and sprinkle on the cinnamon and salt.
Roast in the oven for around 20-30 minutes until the apricots are tender and nicely golden on top.
Meanwhile, mix together the yoghurt, orange zest and vanilla extract; you can also add a little honey if you prefer it a little sweeter. Split the yoghurt mixture into two bowls, evenly spreading it around the base of the bowl to create a surface for the apricots.
Remove the apricots from the oven and carefully place on top of the yoghurt, making sure you spoon out all the delicious juice and drizzle onto the apricots and yoghurt. Finish with your choice of toasted nuts or granola