Roasted Apricots with Dulce de Leche

By Jackie618

Recipe from Whole Living

This recipe calls for apricots, but peaches, plums, and nectarines roast beautifully, too. Traditional dulce de leche, a Latin American sweet, is full of fat, but this slimmed-down version is almost custard-like and is a great low-fat alternative to heavy cream.

Ingredients

• 1/2 cup sugar
• 1/4 teaspoon cinnamon
• 6 fresh apricots, halved and pitted
• 1 teaspoon pure vanilla extract
• 1/4 cup Grand Marnier or fresh orange juice
• 1/2 cup nonfat sweetened condensed milk
• 2 tablespoons sugar

Preparation

Step 1

1. Preheat the oven to 450 degrees. In a small bowl, whisk together 1/2c. sugar and cinnamon.
2. In another bowl, toss the apricots, vanilla, and Grand Marnier. Add the sugar mixture and toss.
3. In a 9 X 11-inch roasting pan, place the apricots skin side down. Roast for 15 to 20 minutes, shaking the pan once or twice, until the apricots are fork-tender. Meanwhile, make the Dulce de Leche.
4. In a small saucepan, combine the condensed milk and 2 tbsp. sugar and cook over medium heat until reduced by half, about 10 minutes. The mixture will turn the color of peanut shells.
5. Arrange 3 apricot halves, along with the pan juices, on each of 4 dessert plates. Drizzle 1 tablespoon of Dulce de Leche over each. The apricots can be served warm or at room temperature.