Immerse yourself in the sweet symphony of our Honey Roasted Apricots with Toasted Coconut. An exquisite blend that promises to elevate your dessert experience.
I’m still trying to understand.
You know, wrap the whole concept around this melon. Sometimes, it takes me a moment or two, but eventually, I get there. Usually, I’m dragging my feet at least 84 percent of the time.
So, fruit as dessert…..yay or nay?
My old twenty-something self definitely would have given the middle finger to anyone who suggested I enjoy fruit in any kind of dessert. Fruit and dessert should never be uttered in the same sentence let alone hang out in a golden crust. Just because you can make a fruit pie, doesn’t mean you should!
Even though 13 percent of my twenty –year old self is still calling the shots, I like to think I’ve grown, but not quite matured. My tolerance for things that would have had me shank people earlier in my life has now subsided. Geez, what’s with the prison talk? Clearly, I have been watching wayyyyy too much of the Orange Is the New Black.
Where was I? Oh, yes, fruit….and dessert. Today, I’ve expanded my dessert palate and made a simple summer dish that’s bursting with seasonal flavors. I don’t know about you, but I always thought apricots were senior citizen kind of fruit. I have no idea where that notion comes from, but clearly, I have been mislead.
Anyways, I drizzled some honey on top of these beauties and roasted them for a few minutes. OH. MY. LAWD. Topped with a little toasted coconut and candied almonds, it’s like insta-dessert for your face!
So, fruit dessert….yay or nay?
Season Eating Series:
My talented and fabulous friend, Becky, author of The Vintage Mixer, and her husband Josh, are showing us that eating seasonally can be fun! Each month they will provide a Seasonal Produce Guide, which you can save on your iPhone or desktop so you can get in the seasonal eating spirit.
Not only do they provide a beautiful illustration each month like the one above, you can also join me and a few fabulous food bloggers who are serving up seasonally inspired recipes. Follow us on Instagram and tag your photos with the #eatseasonal hashtag!
for the honey roasted apricots:
9 fresh apricots, halved pits removed
1/4 cup honey
for the toasted coconut:
1 cup coconut flakes
for the candied almonds:
1 tablespoon unsalted butter
1/2 cup silvered almonds
1 tablespoon sugar in the raw
1 teaspoon granulated sugar
splash of water
Preheat oven to 400 degrees.
for the honey roasted apricots:
Place apricots on a baking sheet. Drizzle tops with honey and roast for about 5 to 7 minutes or until golden brown. To serve, place three apricots on a plate per person. Top apricots with toasted coconut and candied almonds.
for the toasted coconut:
In a skillet preheated to medium heat, toast the coconut flakes until slightly golden brown. Remove from skillet and set aside.
for the candied almonds:
In a a skillet preheated to medium heat, melt the butter. In a small bowl, combine almonds, both sugars, and water. Add almonds to the pan and let them caramelize stirring as to not burn about 5 minutes. Remove from heat and set aside.
Conclude your culinary journey with the delightful pairing of Honey Roasted Apricots and Toasted Coconut. Savor the exotic flavors, creating a dessert sensation like no other.
