Equipment
Ingredients
Fruit
- 8 apricots, halved and pitted
Flavorings
- 50 g caster sugar
- 45 ml kirsch
- 30 g unsalted butter, cut into small cubes
- 5 ml vanilla extract
Nutrition (per serving)
Method
Preheat the oven to 200°C (390°F).
Using a paring knife, slice the apricots in half along the seam and remove the central pits.
Arrange the apricot halves, cut side facing up, in a single, snug layer inside the baking dish.
Use a spoon to drizzle the kirsch and vanilla extract evenly over the fruit. Sprinkle the caster sugar evenly across the top, then place a small cube of butter inside the cavity of each apricot half.
Bake in the preheated oven for 20 minutes, or until the apricots are tender and the juices and sugar bubble into a slightly thickened syrupy glaze.
Remove the baking dish from the oven and let rest for 5 minutes. This allows the hot syrup to thicken slightly before serving.
Chef's Notes
- For the absolute best results, seek out seasonal freestone apricots that smell highly aromatic when held to the nose. The scent is a direct indicator of the final baked flavor.
- While the alcohol in the kirsch largely evaporates during the bake, it leaves behind a complex, subtly bitter cherry note that elevates the natural stone fruit flavor of the apricots.
- Serve these warm with a generous scoop of vanilla bean ice cream or a dollop of mascarpone cheese for a luxurious evening dessert, or spooned over thick Greek yogurt for a summer brunch.
Storage
Refrigerator: 3 days — Store in an airtight container submerged in their own baking syrup.
Freezer: 1 month — Texture will soften significantly upon thawing; best used subsequently for purees or compotes.
Reheating: Gently warm in a saucepan over low heat or microwave in 30-second intervals until warmed through.
