Honey-Glazed Apricots
During the brief apricot season, typically from late April to early June, these aromatic fruits can speak for themselves without a lot of embellishments. In this simple recipe they are pan roasted with butter and honey, then served with a dollop of creamy mascarpone. If you prefer, you can skip making the mascarpone topping and serve the apricots with vanilla ice cream instead.
Ingredients
- 1/2 cup (4 oz./125 g) mascarpone cheese
- 3 Tbs. heavy cream
- 2 Tbs. unsalted butter
- 8 ripe apricots, halved and pitted
- 3 Tbs. honey, slightly warmed until liquid
Directions
In a small bowl, stir together the mascarpone and cream with a rubber spatula. Set aside at room temperature.
In a large fry pan over medium-high heat, melt the butter. Add the apricots to the pan in a single layer, cut side down. Cook the apricots, using a pastry brush to brush them with the melted butter in the pan once or twice, until lightly colored, adjusting the temperature if necessary to prevent them from turning too dark.
Using a spatula, flip the apricots so they are cut side up. Use the pastry brush to brush the cut sides of the apricots with the honey, letting the juices run in the pan. Cook until the apricots are tender but not mushy, about 5 minutes more.
Divide the apricots among 4 individual dishes, spooning the juices from the pan on top. Top with a dollop of the mascarpone mixture and serve immediately. Serves 4.
Williams Sonoma Test Kitchen