A few weeks ago, I stumbled upon this recipe. Apricot. Pie.
I’ve made all sorts of pies in my time. Apple, peach, pumpkin, cherry, but never apricot. Which is odd because I LOVE apricots.
A few days later, I was in Whole Foods and saw a bag of apricots and bought them. Not with the intention of making a pie, because, well, do I really need to eat an entire pie by myself?
Probably not. Although…
No. I wasn’t going to make the pie, but I wanted to do something with them besides using them in smoothies, which is usually what I do when I buy fruit I don’t have a plan for.
A few days after that, I decided to roast them, because why not? It probably wouldn’t be as good as the pie (how could it?) but it would be a healthier way to enjoy my apricots.
I couldn’t just plop them in and roast them, that would be boring, so instead, I drizzled some roasted hazelnut oil and a bit of honey over them, and now you have these lovely honey hazelnut roasted apricots. The result is sweet and fragrant, almost like the dried apricots I could eat all day long.
I’ve eaten these over yogurt, oatmeal, and spread on toast. Not to mention the few that I ate by themselves.
- Fresh apricots
- Roasted hazelnut oil
- Good quality honey
- Preheat oven to 400 degrees F.
- Cut your apricots in half and remove the pits. Lay them face up on a parchment lined baking sheet. Drizzle them with oil and honey, although not too much honey because you don’t want to overpower their natural sweetness.
- Put in the oven, and let roast for 20 minutes or so. They’re done when they are kind of caramelized on top, soft, and very fragrant.