04/01/2013

Roasted Pistachio Apricots

This ambrosial apricot compote can be enjoyed as a dessert or to serve with cheese.

Serves:

6 Prep Time: 5 minutes

Cooking Time: 10 minutes

Download Recipe PDF

Ingredients

500g fresh apricots, halved and stones removed
1/4 cup brown sugar
2 tablespoons Cointreau or brandy
1 tablespoon chopped pistachio nuts

Method

Place apricots in a single layer in an ovenproof dish and sprinkle with brown sugar and Cointreau. Roast at 200°C for 10 minutes until just softened. Allow to cool slightly and sprinkle with pistachio nuts. Serve compote warm or cold with ice cream, cream or as an accompaniment to cheese.

Tips

Apricot Compote can be made up to 48 hours in advance and kept refrigerated. Peaches, nectarines or pitted cherries can be substituted for the apricots.

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