Baked Apricots With Honey Recipes

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BAKED APRICOTS WITH HONEY (ALBARICOQUES AL HORNO CON MIEL)



Baked Apricots With Honey (Albaricoques Al Horno Con Miel) image

Make and share this Baked Apricots With Honey (Albaricoques Al Horno Con Miel) recipe from Food.com.

Provided by Kim127

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon butter (for greasing)
4 apricots, cut in half and pitted
4 tablespoons slivered almonds
4 tablespoons honey
1 pinch ground ginger (or grated nutmeg)
vanilla ice cream (optional)

Steps:

  • Preheat oven to 400.
  • Lightly butter an ovenproof dish large enough to hold the apricot halves in a single layer.
  • Arrange the apricots in the dish, cut side up.
  • Sprinkle the apricots with the almonds and drizzle the honey over the top.
  • Dust with the ginger.
  • Bake for 12-15 minutes, until the apricots are tender and the almonds golden.
  • Remove from the oven and serve at once, with ice cream on the side, if you want.

Nutrition Facts : Calories 145, Fat 6.3, SaturatedFat 2.1, Cholesterol 7.6, Sodium 26.6, Carbohydrate 22.7, Fiber 1.6, Sugar 20.7, Protein 2

BAKED APRICOTS WITH HONEY



BAKED APRICOTS WITH HONEY image

Yield 1.5 cups

Number Of Ingredients 3

10-12 small, ripe apricots (about 2/3 pound)
2 tablespoons honey
Pinch of salt

Steps:

  • Preheat the oven to 350°F. Cut each apricot in half and remove the pit. Arrange cut side up in a baking dish, cake pan and pie dish. Evenly drizzle the honey over the apricots, filling the hollow of each half. Sprinkle with a pinch of salt. Bake for 15 minutes. Using a fork, flip each half cut side down, being careful not to splash yourself with the hot syrup inside the hollows. Bake for another 5-10 minutes, until the apricots are soft to the touch and slightly wrinkled, but have not yet totally collapsed. Let cool and transfer to a jar or other covered container. Apricots will keep for one week in the refrigerator. • If your apricots are very soft and ripe, start checking for doneness earlier. If they are a little underripe or on the larger side, they may need to bake longer. • Enjoy the baked apricots and their syrup on top of yogurt, ice cream or cottage cheese, mixed into oatmeal, muddled in cocktails (or mocktails), spooned over cake or biscuits, or smooshed on toast with nut butter or cream cheese.

EASY BAKED APRICOTS



Easy Baked Apricots image

A very easy summer dessert with only 3 ingredients. You can easily make this for more people- count about 2 to 3 apricots and 1 tablespoon chopped almonds and sugar per person. Serve warm or at room temperature with whipped cream or vanilla ice cream.

Provided by nch

Categories     100+ Everyday Cooking Recipes     Vegan     Desserts

Time 35m

Yield 4

Number Of Ingredients 3

12 fresh apricots, pitted and cut into wedges
4 tablespoons finely chopped almonds
4 tablespoons light brown sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place almonds on a baking sheet and bake in the preheating oven until fragrant, about 5 minutes.
  • Place apricot wedges in an overlapping pattern in individual gratin dishes or a baking dish. Mix almonds and brown sugar and scatter over apricots.
  • Bake in the preheated oven until apricots are bubbly, 20 to 25 minutes.

Nutrition Facts : Calories 136.6 calories, Carbohydrate 26.2 g, Fat 3.4 g, Fiber 2.8 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 4.9 mg, Sugar 23 g

BAKED APRICOTS (FRANCE)



Baked Apricots (France) image

This recipe comes from the 2005 cookbook, The Best Recipes in the World. "Roasting them (the apricots) in the oven...intensifies their sweetness and makes average apricots quite suculent."

Provided by Sydney Mike

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 3

3 tablespoons unsalted butter, cut into small cubes
1 lb fresh apricot, ripe, halved, pitted
2 tablespoons granulated sugar

Steps:

  • Preheat oven to 400 degrees F & generously butter a large baking dish.
  • Put apricot halves, cut side up & in one layer, in the prepared baking dish.
  • Sprinkle with sugar, dot with butter & bake until tender, about 15 minutes, or until the apricots are caramelized with the sugar but still retain their shape.
  • Serve hot with creme fraiche or vanilla ice cream.

Nutrition Facts : Calories 155.2, Fat 9.1, SaturatedFat 5.5, Cholesterol 22.9, Sodium 2.3, Carbohydrate 18.9, Fiber 2.3, Sugar 16.8, Protein 1.7

OLD-FASHIONED HONEY BAKED APPLES



Old-Fashioned Honey Baked Apples image

My baked apple recipe is very old-fashioned yet tried and true. It's definitely a comfort food. -Rachel Hamilton, Greenville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 servings.

Number Of Ingredients 6

2 medium tart apples
1/4 cup dried cranberries
2/3 cup water
1/4 cup packed brown sugar
1 tablespoon honey
Optional: Vanilla ice cream or sweetened whipped cream

Steps:

  • Preheat oven to 350°. Core apples, leaving bottoms intact; peel top third of each. Place in a greased 8x4-in. glass loaf pan; fill with cranberries., In a small saucepan, combine water, brown sugar and honey; cook and stir over medium heat until sugar is dissolved. Pour over apples., Bake, uncovered, until apples are tender, 35-40 minutes, basting occasionally with juices. If desired, serve with ice cream.

Nutrition Facts : Calories 253 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 67g carbohydrate (59g sugars, Fiber 4g fiber), Protein 0 protein.

SALTED APRICOT-HONEY COBBLER



Salted Apricot-Honey Cobbler image

Unlike most cobblers, which ask you to chop or slice the fruit, this one is meant to preserve the integrity of the apricots, which bake until totally tender, jammy and saucy, while still maintaining their shape and texture. The idea is to spoon out one of the barely sweetened, oaty shortcakes from the pan and then top it with the roasted, honey-sweetened fruit. Ice cream is optional but recommended.

Provided by Alison Roman

Categories     pies and tarts, dessert

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 13

1 1/3 cups/175 grams all-purpose flour
1/2 cup/55 grams quick-cooking oats
1/4 cup/50 grams granulated sugar, plus more for sprinkling
1 tablespoon baking powder
3/4 teaspoon kosher salt
1/2 cup/115 grams unsalted butter (1 stick), cut into 1-inch pieces, chilled
1/2 cup/120 milliliters heavy cream, plus more for brushing shortcakes
Flaky sea salt, for sprinkling
2 pounds/900 grams apricots, pitted and halved (or quartered if very large)
1/4 cup/60 milliliters honey
1 tablespoon cornstarch
2 tablespoons fresh lime or lemon juice
Pinch of kosher salt

Steps:

  • Heat oven to 350 degrees.
  • Make the shortcake topping: Combine flour, oats, sugar, baking powder and salt in a large bowl. Using your hands, rub the butter into the flour mixture until there are no large chunks left. Add 1/2 cup heavy cream and mix just until blended, then turn the dough out onto lightly floured work surface.
  • Knead dough just until it's no longer super-sticky, and then pat the dough out so it's 1-inch thick. (The shape here doesn't matter; you'll be cutting out circles.) Using a 2-inch-round cutter, or something approximately that size (water glasses and Mason jars also work), punch out as many shortcakes as you can. Gently gather and re-pat the scraps so they're 1-inch thick and repeat until all the dough is used. You should have 8 or 9 shortcakes.
  • Prepare the filling: Toss apricots with honey, cornstarch, lime juice and kosher salt in a 2-quart baking dish (an 8-by-11-inch or 9-by-13-inch dish will work), then flip the fruit so they are all cut-side up. The apricot pieces will overlap a bit, and this is fine. Top with shortcakes; they will puff and spread quite a bit, so leave them well spaced. The idea is to have lots of fruit exposed once baked, so don't worry about the shortcakes covering every square inch. Brush the shortcakes with cream, and sprinkle with a little bit of sugar and flaky sea salt.
  • Bake until shortcakes are golden brown and the juices of the apricot have thickened and bubbled up around the edges of the baking dish, 40 to 45 minutes.
  • Remove from oven and let cool slightly before eating (though it's even better at room temperature). This cobbler is the best the day it's made, but it can be baked a day ahead and stored tightly wrapped at room temperature.

APRICOT HONEY CHICKEN



Apricot Honey Chicken image

Apricot Honey Chicken is a sheer delight with its sweet, fruity sauce. There's no need to heat up the oven for this flavorful entree, so you can even enjoy it during the summer...or any time of year. -Kathy Hawkins, Ingleside, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

4 boneless skinless chicken breast halves (5 ounces each)
1 tablespoon canola oil
3 tablespoons apricot preserves
2 tablespoons orange juice
4 teaspoons honey

Steps:

  • In a large skillet, cook chicken in oil over medium heat for 7-9 minutes on each side or until a thermometer reads 170°., Combine the preserves, orange juice and honey; pour over chicken. Cook for 2 minutes or until heated through.

Nutrition Facts : Calories 243 calories, Fat 7g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 74mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

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