Spanish Baked Apricots with Honey and Almonds Recipe
This simple dessert uses what Spaniards love in summer – ripe fruit, honey, and nuts. The apricots are briefly baked with honey and cinnamon, and crunchy almonds give them character. The flavor is a bit like a French tarte Tatin, just without the pastry and much lighter.
A light, summery dessert that highlights ripe fruit with minimal ingredients and effort. Baking concentrates the flavor of the apricots, while honey and cinnamon add warmth and aroma, and toasted almonds bring crunch without making the dish heavy.
Chef's tips
Choose apricots that are fragrant and ripe but still firm, so they keep their shape while baking. If your honey is very sweet, balance it with a bit more lemon juice. Keep an eye on the almonds in the oven – if they brown too quickly, loosely cover the dish with foil for the last minutes of baking.
How to serve
Serve the baked apricots warm, with plenty of the syrupy juices spooned over the top. Add a dollop of thick yogurt for freshness, or vanilla ice cream for a more indulgent dessert. They also taste great over pancakes, waffles, or simple sponge cake.
Ingredients
- apricots ripe but firm - 8 pieces
- honey runny - 3 tablespoons
- flaked almonds - 40 g
- butter - 20 g
- ground cinnamon - 0.5 teaspoons
- lemon juice - 1 tablespoon
- plain yogurt thick, for serving, optional - 200 g
Preparation
- Preheat the oven to 190°C (top and bottom heat). Lightly grease an ovenproof dish with butter (use part of the given amount).
- Wash the apricots, cut them in half, and remove the stones. Arrange the halves skin-side down in the dish, snugly next to each other.
- In a small saucepan, melt the remaining butter with the honey over low heat, just until combined. Remove from the heat, add the lemon juice and cinnamon, and mix.
- Pour the honey–butter mixture evenly over the apricots.
- Sprinkle the fruit with flaked almonds.
- Place the dish in the oven and bake for 15–20 minutes, until the apricots soften, release their juices, and the edges start to caramelize slightly. The almonds should be lightly golden.
- Remove the dessert from the oven and let it stand for a few minutes to cool slightly. Serve the warm apricots with the sauce from the bottom of the dish, optionally with a spoonful of thick plain yogurt.
Storage
No storage information available for this dish.
This recipe is inspired by simple Spanish summer desserts, where good fruit is the star. It’s perfect when you have a surplus of apricots and want something quick but impressive, without making pastry or turning on the oven for too long on hot days.
