Couple of weeks ago we went to visit a friend of mine who served a delicious peach cobbler dessert. It was just amazing!! My kids kept talking about it for days. I wanted to make something similar but without flour. I ended up buying both peaches and apricots the next day. Guess what? My kids ate all the peaches as snacks so I decided to experiment with the apricots. I didn’t want to make a cobbler but I loved how the spiced up baked peaches tasted. So to make it simple I decided to bake apricots in few spices and butter, then serve with ice cream. That’s how this Baked Apricots recipe came about. I usually taste something 2-3 times before sharing the recipe, to make sure it works fine all the time and that instructions are clear. But I want to share this one early and edit as needed later, so we don’t miss the apricot season:).
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Apricots, Cinnamon & Vanilla
I mean just talking and writing about this, it’s making me want to repeat this recipe today. The first bake dissapeared within half an hour of it being baked. I barely managed to take pictures before my family started digging in.
Cinnamon, brown sugar, vanilla and butter will make any dessert delicious & decadent. Add that on top of apricots and you have a winning dessert. It’s delicate, not too sweet with a slight underlying bitter taste from the apricots. Cover it with your favorite ice cream and the warm apricots and their syrup, mixed with the melting ice cream will just make you want to slow down time. Really!!
Baked Apricots Recipe
This is a very easy recipe. You can replicate same exact measurements or adjust to quantity’s you like. Start by picking the right apricots. You want them to have a deep color, to give in a little when you press on them but not be too soft. Sometimes apricots tend to be picked well before they’re ready, so they might be too bitter. That’s why it’s important to pick ripe apricots so the sweet flavor can overcome their bitterness.
I remember eating fresh juice apricots in the beach with my family when I was a little girl. It’s one of those perfect seasonal summer fruits that you can’t get enough of, then they’re gone and you have to wait for whole new season next year. I was reading a little bit over apricots before writing this post and I learned that they originated in Armenia. So interesting!! Also, side note I’m from Albania and plenty of times people confuse Armenia and Albania:)). Different countries, however with a lot of similarities from what I saw in an episode of Anthony Bourdain’s Parts Unknown.
I didn’t add a lot of sugar because I don’t like sweets to be overwhelming. However, feel free to add more if you so desire.
Baked Apricots
Ingredients
- 6 apricots
- 2 tbsps butter
- 3 tbsps raw cane sugar you can use brown sugar, regular sugar or sugar substitutes to your choice.
- 1 tbsp vanilla extract
- 1 tsp cinnamon
- 6 scoops vanilla ice cream (1 big scoop per person or as desired)
- 6 cinnamon sticks (optional) for garnish
Instructions
- Make sure butter is room temperature.
- Wash and dry the apricots. Cut them in half and remove the seed.
- Place apricots in a baking tray of your choice.
- Turn oven on at 375 degrees. I used a toaster oven because the baking tray I was using is not too big.
- In a bowl mix sugar, vanilla and butter. Add cinnamon too. I used a spoon and mixed for about 30 seconds to a minute. I mixed until it became a homogeneous, thick buttery mix. Scoop with a spoon and place the buttery mix in the middle of each apricot half. Fill it up and use the left overs to slather a bit on the sides too.
- Bake for about 12 minutes.
- Let the baked apricots cool down for about 10 minutes.
- Serve 2 halves per person. Add Ice Cream on top and pour few tbsps of the syrup on top. Add a cinnamon stick on the side of the plate as garnish. Serve fast because ice cream will start melting since the apricots are still warm. Enjoy:)
Video
Notes
- You can also add honey or maple syrup instead of sugar, but might need to adjust the quantity to your taste.
Nutrition Label
Nutrition
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Jen
Delicious and super easy! When eating apricot skin can be hard to cut with a spoon so next time I may quarter the apricots. Also think it was more butter than needed so I may use less next time. But I wanted to eat all of it myself 🙂
Sonila
Hi Jen, so happy to read your comment!! I’ve been experimenting with apricots this summer to add more recipes as I love them so much. I agree that it might be too much butter, I’ll try to edit the recipe for other readers. The time I made the recipe for the blog, those apricots were definitely on the larger size. I’ll redo with more average size apricots and adjust butter quantity accordingly. All the best, thank you for the feedback!
Sonila
Charlene
Could I prepare this in advance or would the apricots go brown
Sonila
Hi Charlene, I wouldn’t prepare this too early since yes it won’t look too pretty afterwards. One time I prepared a lot and refrigerated the leftovers, the taste was great but the apricots didn’t look so pretty anymore. So if it’s just for your household maybe it doesn’t matter but if it’s for guests, this is best prepared last minute. Have a great day!!
Claire
Could I freeze this ?
Sonila
Hi Claire, I personally have never frozen this! I make enough for a day or two and store leftovers in refrigerator. If you happen to freeze them, let me know afterwards how it worked out. I am curious now. Thank you!