Simple Roasted Apricots



I came home the other day with a bounty of fruit. Rhubarb, local blueberries, cactus pear, peaches that ended up topping a cake, and fresh apricots. The lovely orange apricots I’m more familiar with and a variety called red velvet; those are a little sweeter.

They were found at an open market on the way home. I’ve passed it every day for a while and finally decided to pull over and see what I could find. There was plenty. Things I didn’t think I could find anymore and others I was surprised to see or didn’t know existed. Immature green plums, 99-cent herbs, and cheese curds. It was a worthy detour.


For the apricots, I wanted something simple. I split them open, removed the pits and filled the centers with sugar and butter. Off to the oven.

They don’t need to roast for too long to soften. You could try longer if you’re looking to brown them, but they were delicious like this. The apricots become concentrated in flavor, a bit tart, and delicate enough to break with a spoon. A weekend breakfast that comes together quickly.

I spooned a few soft, roasted apricots onto my plate with vanilla yogurt, marcona almonds scented with rosemary, and a sprig of thyme. Finish it of with some flaky salt.This was a pretty plate to start the weekend.


simple roasted apricots

This is a starting point. Try adding spices to the apricots or try honey instead of sugar. They’d be great served on top of oatmeal with blueberries.

4 or 5 apricots, halved and pitted
brown sugar
yogurt, nuts, and flaky salt, for serving

Heat oven to 375°F. Arrange apricot halves with the cut side up on a baking sheet. Sprinkle brown sugar in the center of each apricot. Place a small pat of butter in the each center.

Bake until softened, about 15 minutes. Let cool for a minute before serving with yogurt and nuts.

Serves 3.