Roasting intensifies the flavor of fruit and creates an appealing texture especially in unripe fruit. To often, many of our store bought fruits picked before they are ripe are quite tasteless. The fact that stone fruits like peaches, plums, nectarines and apricots are seasonal, makes them seem almost more valuable.
Whether you prefer to bake, roast or grill your fruit, the options for its flavor are only limited by your imagination. When it comes to the herbs and spices you can use, think beyond traditional choices. Consider star anise, ginger, cardamom or mint, sage and lemon verbena to name a few.
A summer favorite for me are those little sweet-tart fresh apricots. In comparison to other stone fruits they seem to be undeservedly, under appreciated. Even if baking is not a summertime pursuit, you can always make good use of your barbecue.
Apricots stuffed with crushed almond-flavored amaretti cookies and mascarpone, then drizzled with apricot brandy are absolutely ‘divine’. You can prepare the apricots before you sit down to eat then bake them in the oven or on the barbecue. They will be ready to top with a dollop of ice cream for dessert.
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Ingredients
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- Preheat oven or barbecue to 375 F.
- Arrange the halved apricots to fit snugly, cut side up, in a shallow oven or barbecue dish. Mix crushed biscuits with the mascarpone. Spoon into the cavity of the apricots & sprinkle with the brandy or orange juice.
- Bake for about 15-20 minutes until tender & serve warm or cold with ice cream.