Baked Apricots With Whipped Yogurt Cream
Baked Apricots With Whipped Yogurt Cream
This is one of my favourite summer puddings. Apricots come alive when baked in my opinion and a hint of vanilla and rosemary do wonders in bringing out their flavour. Vanilla pods are not cheap but they are worth it. I use it to flavour both the apricots and the yogurt cream here and yo could also add it to a jar of sugar post baking to make vanilla sugar. The whipped yogurt cream is a lighter take on a traditional vanilla whipped cream. I find the slight sourness that the yogurt brings offsets the juicy sweetness of the baked apricots perfectly.
Ingredients
| Serves – 4 (or 4 servings) |
8-10 apricots
1 vanilla pod
the juice of one orange
2 tbsp runny honey
4-5 sprigs of rosemary
150g greek yogurt
150g double cream
amaretti biscuits to serve
Method
Preheat the oven to 180 fan setting. Halve the apricots, removing the stones and place them into a deep roasting dish.
Slice through the vanilla pod and scrape half the seeds into the apricots, add the rest to a medium sized mixing bowl with the yogurt.
Squeeze in the juice of an orange into the apricots, drizzle over the honey, add the rosemary sprigs, and toss well to combine. Then place the apricots cut side up, dot the rosemary between and add the vanilla pod. Bake for 25 mins until the apricots are sort but still hold their shape. Allow them to cool.
For the whipped yogurt cream, add the cream to the bowl with the yogurt with the remaining vanilla seeds and whisk until smooth peaks form.
To serve, spoon the yogurt onto a serving dish, top with the baked apricots and any cooking juices, crush over amaretti biscuits and add fresh rosemary sprigs.
For more Summer desserts try this Nectarine Galette or this Lemon Tart.
