RECIPE: Roasted apricots with ground almonds and brandy

This is one of those recipes that “just happened”, there was apricots on special offer in the supermarket (£1 a punnet) and then, the night I bought them I saw a photo on Twitter of roasted apricots with flaked almonds and I was sold!

I created my own version, using the same flavour combination but used ground almonds to create an almost frangipane-like filling.  The drizzle of brandy is optional, but I liked it as it added a little kick.

Ingredients:

1 punnet of apricots (about 7 or 8)

50g* ground almonds

30g of slightly softened salted butter

1 handful of light muscavado sugar

2 tbsp brandy (optional)

2 tbsp of runny honey

*This is an approx weight, I just chucked some in a bowl, but looking at the remainder of the 150g pack I reckon I used about a third of it for this recipe.

• Preheat the oven to 180 degrees 

• Put all of the dry ingredients along with the butter into a medium sized bowl.

• Mash with a fork until thoroughly combined and has a paste-like consistency.

• Half the apricots, remove the stones an place cut side up on a non-stick baking tray.

• Fill the cavity of the fruit with the almond paste and then drizzle with the honey and brandy.

• Bake in the oven for 20 mins but check after 15 to make sure they haven’t collapsed (see above)

• Serve with vanilla ice-cream or pouring cream.