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Vanilla Roasted Apricots with Brown Sugar Shortbread

Vanilla Roasted Apricots with Brown Sugar Shortbread
YIELDS
6 servings
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Ingredients

Apricots

12
fresh apricot
3
Tbsp unsalted butter, melted
2
Tbsp + ¼ cup sugar
¼
cup honey
2
Tbsp lemon juice
2
vanilla bean

Brown Sugar Shortbread

1
cup unsalted butter, at room temperature
1
cup light brown sugar
1
tsp vanilla extract
2 ¼
cup all purpose flour, sifted
dash salt

Skyr

750
mL full fat yoghurt, without gelatin or cornstarch listed
2
Tbsp honey
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Directions

Step 1

Preheat oven to 375 F.

Step 2

Wash, halve and pit apricots. Toss apricots with melted butter and add 2 tablespoons sugar. Toss well so that the sugar sticks to the buttered apricots. Pour into a baking dish.

Step 3

In a small saucepan, blend ¼ cup sugar, honey and lemon juice. Scrape the seeds from the 2 vanilla beans into the pan and place the pod in for extra flavour.

Step 4

Heat on medium just until sugar dissolves. Pour over apricots and roast for 20-25 minutes. While roasting, baste apricots with syrup, but agitate fruit as little as possible.

Step 5

Preheat oven to 325 F.

Step 6

Cream together butter, sugar and vanilla until light and fluffy. Stir in flour and salt until dough comes together. Scrape dough into a greased 9-inch square pan (or 9-inch round) and press in. Chill for 20 minutes.

Step 7

Dock shortbread with a fork and bake for 25-30, just until edges have browned a little. It is easiest to cut shortbread while it’s warm.

Step 8

Spoon yoghurt into a cheesecloth-lined strainer and let drain in the fridge (over a bowl) overnight. The next day, remove the yoghurt from the strainer and blend in honey.

Step 9

Serve warm apricots in a bowl with a nice dollop of skyr on top and a couple slices of brown sugar shortbread tucked just inside the bowl.

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