Apricots have become my 2nd favorite fruit. My numero uno is the peach. I think apricots and peaches are like brother & sister,Â in their agricultural lineage–or something. So I guess one day I’m going to be a momÂ (No, I’m not pregnant.)Â that plays favorites.
- fresh apricots
- orange zest
- powdered ginger, cinnamon, nutmeg and/or cardamom
- coconut sugar Â (or brown sugar)
Cut each apricot in half and dig out the pits. Place the apricots, skin side down, in a ceramic or glass dish. Top with the aforementioned ingredients–just a pat of butter and a sprinkle of whatever you’d like.
Torch the ‘cots until everything has melted and turned bubbly, brown.
[Insert awkward photo of me holding a propane torch. I was really struggling with whether or not I should smile for this picture. I think I should have.] If you don’t have a propane torch, you can go to any hardware store and get one. I’ve only ever used it a handful of times and it’s quite large and hard to store, but other than those few pesky issues, it’s awesome as crap (Yes, crap is awesome).
Alternatively, you can stick the apricots under the broiler element of your oven. Make sure the oven rack is pretty close to the broiler.Â Same result as the torch method, just keep your eyes on them.