Roasted Apricots with Yoghurt Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 10 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 11 apricot (s)
- 70 g suar, brown
- 1 orange (s), juice it
- 1 lemon (s), juice it
- 250 ml whipped cream
- 40 g honey
- 150 g yourt
- 2 tablespoon pistachios
Print Recipe
Pin Recipe Instructions
- Wash, halve and core the apricots. Spread the sugar on the bottom of a tin or on the baking sheet. The baking pan should be large enough to accommodate the apricots in one layer.
- Place the apricots with the cut side down on the sugar and press down so that they are covered with sugar, then turn them over. Drizzle the orange and lemon juice over the apricots. Fry in the oven for 20-25 minutes until they turn golden around the edges. Take out and let cool completely in the tray.
- Puree 6 apricots and 2 tablespoons of juice from the baking sheet with a hand blender and set aside.
- Whip the whipped cream until stiff and slowly pour in the honey until it becomes firm and creamy. Then stir in the yoghurt and finally fold in the apricot puree in waves.
- Then pour the remaining 16 apricot halves, including the juice and the yoghurt apricot cream, in layers into dessert glasses and garnish with the pistachios.
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