Roasted Stuffed Apricots
From Rebecca Courchesne of Frog Hollow Farm for CUESA's Market to Table program on June 14, 2008.Serves 6
INGREDIENTS:
6 apricots washed and halved, stone removed
5 ounces butter
1 tablespoon plus 2 teaspoons sugar
Pinch of salt
¼ teaspoon Almond extract
¾ cup almonds or combination of almonds and pistachios, chopped
½ cup cake or cookie crumbs
¼- ½ cup dessert wine, such as Sauterne or Muscat
PREPARATION:
1. Pre-heat oven to 375º Cream the butter and the sugar together in a stand up mixer, add salt and almond extract and nuts and cookie or cake crumbs.
2. Arrange the halved apricots in a baking dish cut side up. With a spoon fill the cavity with a scoop of the filling. Drizzle the wine over and around the apricots and sprinkle an additional 2 tablespoons of sugar over the apricots. Bake until soft when pierced with a knife.
3. Serve warm with vanilla ice cream and drizzle juice from the bottom of the pan over all.