26 June 2014

Roasted apricots with honey, amaretto and elderflower

It’s been a long time but I’m finally back on the blog.
I hope you’ll forgive me for my absence and that you’ve all been enjoying the beautiful British summer weather the past few days and soaking up the sunshine.
The last few weeks have been hectic to say the least, however, full of really exciting trips and festivals – I’ve just got back from a rather foodie-fuelled trip in Copenhagen (photos to follow soon!) and tomorrow I’m off to Vietnam for two weeks, which I can’t wait for!
Once I’m back, I’ve got a whole list of summer recipes and ideas that I can’t wait to share with you all- featuring recipes inspired from the contents of this years’ veg patch and my summer travels!
For now, here’s a really simple yet elegant and delicious idea for a summer dessert, easy to whip up for a dinner party as a light and seasonal pud. The roasted apricots keep a great tang, that when caramelised with honey and amaretti and served with crunchy amaretti biscuits, chopped pistachios and subtle elderflower, make an impressive (but super quick!) dish.








If possible, look for some really rosy deep orange apricots from your local greengrocer or farmers market- it's the perfect time of year to find some really good ones!



Ingredients: (to serve 3-4)

6-8 apricots
1-2tbsp runny honey
2tbsp Amaretto
A few elderflowers
Amaretti biscuits
A small handful of pistachios

Creme fraiche or greek yoghurt to serve.

Method:

Preheat the oven to 180 degrees C (fan).
Chop the apricots in half and remove the stones. 




Toss in a oven-proof baking dish with the honey and amaretto. Top with the elderflower flowers and mix. (You could also add in a splash of elderflower cordial at this point- especially if you have any of the homemade variety!)
Roast in the oven for 20 minutes.





Meanwhile, crush the pistachios with a rolling pin and roughly break up the amaretti biscuits.


Once roasted and caramelised, serve the apricots sprinkled with the nuts and biscuits and serve with a dollop of fresh and slightly sour crème fraiche.