Baked Apricots
Whether you’re looking for a quick dessert after dinner or an easy dinner party option, these baked apricots fit the bill perfectly. Topped with crunchy pistachios and almonds, you get a satisfying crunch that complements the softness of the fruit and the creaminess of the yoghurt.
Ingredients
- 10 ripe, fresh apricots
- 2 tbsp maple syrup
- 1 cup yoghurt (250ml)
- 2 tbsp chopped, unsalted pistachios
- 2 tbsp flaked almonds
Instructions
- Preheat the oven to 180C or 350F.
- Slice each apricot in half, remove the stone and place in an oven-proof dish. Drizzle over the maple syrup. Mix well to combine, ensuring each apricot is well coated. Leave each apricot cut-side up.
- Bake for about 15-20 minutes until soft and caramelised. Check after 15 mins and keep in for the additional 5 mins, if needed. They should be soft but not lose their shape.
- Add 2-3 tbsp of yoghurt to each serving bowl. Add the baked apricots and top with pistachios and flaked almonds (and an additional drizzle of maple if you like).
Notes
- I like to toast the nuts in a frying pan for a couple of minutes, so they are lightly toasted, before adding. But this is optional.
- I’ve used an organic, unflavoured soya yoghurt. But please use whichever yoghurt you prefer.
- Feel free to sub in other stone fruits instead. Nectarines or peaches work beautifully.
- This is best eaten straightaway. The apricots will keep in the fridge for a day or two, once cooked. However, they are nicest when they are warm.
Nutrition
Calories: 148kcalCarbohydrates: 19.3gProtein: 6gFat: 6gSaturated Fat: 0.5gFiber: 2.6g
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