The butter, sugar and honey make a lovely sauce that caramelizes and lightly coats the fruit, which turns velvety soft. The roasting intensifies the apricot flavor so it tastes exactly as you imagine it should. In a word, divine.


  • 12 medium apricots, halved and pitted
  • 2 tablespoons wildflower honey
  • 2 tablespoons salted butter
  • 2 tablespoons dark brown sugar


1. Heat the oven to 375º. Arrange the apricots cut side up in a skillet or casserole that fits them snugly. Drizzle the honey over the apricots, place a dot of butter in each cavity and sprinkle the brown sugar on top. Place in the oven.
2. After 15 minutes, raise the oven temp to 400º. Baste the apricots with the pan juices and do it again every 10 minutes until they caramelize and the liquid reduces about 30-40 minutes more. During the last 10 minutes, flip the apricots over so the tops can also caramelize.


Starting with the best possible apricots is always a good idea but I think even a passable apricot is rendered sublime when it's roasted into sweet submission. I got these from a local farm and they were not labeled with the variety, but they look like Blenheims or something similar. Choose specimens that are smooth and firm with a little give. If they give off a whiff of perfume, so much the better.

MacGourmet downloadRoasted Apricots. To import, drag image to your MacGourmet recipe box.