Roasted Apricots with Wine, Thick Cream and Marcona Almonds

By BobD

Recipe from the Tasting Table Test Kitchen

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
• 1/2 teaspoon vanilla extract
• 1 1/2 tablespoons confectioners’ sugar
• 1/4 cup store-bought fried and salted Marcona almonds, roughly chopped

Details

Servings 4
Adapted from tastingtable.com

Preparation

Step 1

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.