Roasted Stuffed Apricots | CUESA

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Roasted Stuffed Apricots


Rebecca Courchesne, Frog Hollow Farm (June 14, 2008).

Serves 6


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


  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.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »