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Enjoy this story from our archive, originally sent to TT members on .

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This recipe was originally published as part of our Spanish Import dinner party.

Roasted Apricots with Wine, Thick Cream and Marcona Almonds

Recipe from the Tasting Table Test Kitchen

Yield: Serves 4

Cook Time: 30 minutes

  • 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.
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