Char-grilled apricots

Char-grilled apricots

By
From
The Natural Cook
Serves
2
Photographer
Laura Edwards

Serve with breakfast as a real treat, or just with some crème fraîche as a quick dessert. Fabulously delicious and easy!

Ingredients

Quantity Ingredient
200g apricots
75g rapadura sugar
or 75g raw cane sugar

Method

  1. Heat a griddle pan, skillet or heavy-based frying pan over a medium-high heat. Meanwhile, halve the apricots, twist each half and pull it apart, then remove the stones. Sprinkle the sugar on to a plate and place the apricot halves cut-side down in it. When the griddle is hot, place the apricots on it, sugar-side down. Allow the fruits to become caramelised, then flip them over to char on the other side. The sugar will burn a little, but don’t worry, it tastes amazing.

Variation

  • With ricotta on toast: Serve 1 quantity char-grilled apricots on a slice of sourdough toast with a spoon each of ricotta and raw honey. This is outstanding for breakfast, or makes an interesting dessert. Serves 2.

Storage

  • The char-grilled apricots will keep for three days in a sealed container in the fridge. Return to room temperature before serving.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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