Roasted Apricots With a Praline Topping

Image of apricots on a green plate

Apricots are one of those fruits that I always think will be delicious raw – and I’m always disappointed.

Cook them, though, and they’re delectable. Their flavour really intensifies.

I was lucky enough to grab the last punnet of unusually cheap apricots from my local shop. There weren’t enough to make a conserve, barely enough for a tart.

And the weather has been so hot I didn’t want to make a heavy dessert in spite of an enticing suggestion for an apricot tarte tatin from a friend.

Image of a bowl and packet of praline

So I decided to simply bake them with a sprinkling of caramelised chopped hazelnuts and almonds, sold online by French Click as praline.

Unlike most homemade praline, it’s quite finely chopped and is one of my secret ingredients for adding to crumble toppings. So now you know.

If you want to make your own praline, here's a recipe ...

  • Servings: makes 100g
  • Print

Ingredients:

50g/2 oz caster sugar

50g/2 oz of toasted hazelnuts or almonds or a mix of the two, chopped

2 tablespoons of water

Method:

Put sugar and water in a pan over a medium heat and heat, stirring, until the sugar has melted.

Now cook without stirring until golden brown. Add the chopped nuts and stir well to coat. Pour onto a nonstick baking sheet and leave to cool completely.

Once cooled and set, smash into pieces with a rolling pin.

You need a fine mix for this recipe so put the praline into a strong plastic bag and bash it some more.

Roasted Apricots With a Praline Topping

Stuffed roasted apricots on a dish

To paraphrase Gregg Wallace, cooking doesn’t come easier than this.

Preheat oven to 400F/200C/Gas 6.

Halve and stone your apricots.

Fill the hole in each half with some praline.

Blob a little dark muscovado sugar onto each fruit.

Dot with butter.

Image of stuffed apricots dotted with butter

Bake for about 15-20 minutes, or until the apricots are cooked but hold their shape.

Serve warm with creme fraiche or vanilla ice cream, sprinkled with a little more praline.

Image of finished dish

5 thoughts on “Roasted Apricots With a Praline Topping

  1. Hey Mrs P. Looks a yummy recipe. I tried to “like” it but WordPress tried to get me to log in. Just a suggestion, but if people can interact without laborious logins etc, you might get more feedback, until the nutters come along and then only a shotgun will do.

  2. Excellent. I used them with roast pork and onions in a post to come soon. My, they are fantastic when roasted. I also did a peach melba and the approach is uncannily similar to this.
    Love it,
    Conor

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