Summer roasted apricots

I can’t get enough of apricot season. I love to eat them in all sorts of dishes, but I especially enjoy them simply roasted and ready to add to breakfasts, ice cream, or Greek yoghurt. Apricots are full of antioxidants, including beta carotene, vitamin C, and E. They are a super summer food, which may help to protect the skin from within against the sun and UV damage.

The apricots go perfectly on top of morning breakfast bowls of yoghurt, Bircher Muesli, or other morning treats. They also go really well with sliced sourdough toast, cheese such cream cheese or goats cheese.

Ingredients

10 apricots cut in half with stones still in

3 sprigs of fresh rosemary chopped

A drop of vanilla essence

The juice of 2 oranges

3 tbsp of organic honey (or you can use maple syrup)

¼ cup flaked almonds

Method

Preheat the oven to 180 °C.  Arrange the apricots in a baking dish with the cut side up. Sprinkle the rosemary on top. Add the vanilla essence to the orange juice and pour it on top. Finish by drizzling the honey on top and sprinkle the almonds.

Bake for 15-20 minutes.  Remove from the oven once the apricots are soft but still have their shape.

Enjoy xx