Roasted Apricots with Wine, Thick Cream and Marcona Almonds

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

Recipe from the Tasting Table Test Kitchen

Roasted Apricots With Wine, Thick Cream And Marcona Almonds
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Roasted Apricots with Wine, Thick Cream and Marcona Almonds from the Tasting Table Test Kitchen
Servings
4
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.
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