Monday, July 30, 2012

RECIPE: Baked Apricots with Almonds

(other stone fruit may be substituted but may take extra cooking time)

4 1/2 teaspoons unsalted butter, softened, plus more for dish

1/4 cup whole almonds, skin on

3 tablespoons packed light-brown sugar

6 apricots, peeled, halved, and pitted

Preheat oven to 400 degrees. Butter a 9-inch square baking dish. Process almonds and brown sugar in a food processor until almonds are finely chopped. Add butter; process until just combined.

Place apricot halves, cut sides up, in buttered baking dish. Cover top of each apricot half with almond mixture. Bake until apricots are soft and almond mixture is deep golden brown, 15 to 20 minutes. Transfer 3 apricot halves to each serving plate. Serve warm.

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