Melted apricots, mmmmm

May 31, 2011

Doesn’t that sound dreamy? I mean, can you really melt fruit?

Turns out, yes you can.

I saw this recipe online and it was a miraculous day because I had all the ingredients on hand. Yup. I suppose apricots and raspberries are popping up everywhere because it’s the season for beautiful, colorful fruit! Go grab yourself some.

(Sorry, apples and pears from Argentina. It’s summertime in North America, suckas!)

Anyway, I love this dessert idea for so many reasons:
1. It’s easy
2. It’s quick
3. It’s nutrient-rich
4. It has no added sugars of any kind
5. I never know how to eat apricots (weirdly small to hold in your hand and bite into…weirdly small to pit and chop…kind of between a berry and an apple and I just find it awkward. Until now!)
6. You had me at “melted.”
7. Raspberries rule.

And to be honest, it’s less of a recipe and more of a general idea: cook your fruit. Add complementary flavors. Enjoy the luxurious, full flavors that beat the pants off of that Duncan Hines cupcake crap.

Melted Apricot Dessert Goodness
(my version, for the original, see here)

About 10 apricots, halved and pitted
1/2 pint raspberries
2 Tbl. organic butter
1/2 tsp. cinnamon
1/2 tsp. vanilla extract
dash of sea salt

In a medium skillet, heat butter over medium heat. Add cinnamon and vanilla and swirl pan to blend evenly. Add apricot halves and toss, add salt, and cook until they soften but still keep their shape. When they start to mush, turn off heat and add raspberries.

Serve alone or with organic plain yogurt. Serves 2.

I would love to hear how you modify and innovate with this recipe. Any other good ideas for apricots out there? They are delicious and I can’t believe I never bought them before. Note to self: try new things!

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