Honey-Roasted Apricots with Greek Herbs

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Apricot Appreciation! Apricots, with their delicious tart-sweet flavor, are a great fruit to pair with yogurt for an easy, elegant dessert. They’re also a good source of potassium, phosphorus, and Vitamin A. From a cook’s perspective, because they aren’t super sweet, they pair beautifully when roasted with aromatic, robust herbs like sage and rosemary.

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Honey-Roasted Apricots with Greek Herbs

By Diane Kochilas

Prep Time 5

Cook Time 20

Servings

Recipes

Prep Time 5

Cook Time 20

Servings

Recipes

Ingredients

12 large apricots washed and dried
3 large sprigs of rosemary
6 sage leaves
1 strip of orange zest about 1 inch wide
3 Tbsp Greek pine honey
Half a cup or 110ml orange juice

Instructions

Preheat the oven to 400 F / 200 C.
Cut the fruit in half and discard the pits.
Place the fruit cut side up on a small roasting pan in a single layer.
Cut the rosemary sprigs in half and tuck them in between the fruit. Do the same with the sage and the orange peel. Drizzle the honey on the fruit. Pour the orange juice over the fruit.
Bake for 20 – 30 minutes (a bit more if the fruit is a bit unripe) until the apricots are soft but retain their shape. Remove and cool.
Serve at room temperature with their juices on ice cream, frozen yogurt, or over Greek yogurt.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.