These baked apricots were made a couple of weeks ago. We had quite a few fresh apricots bought from the farmers market, and they were luscious. Although we did enjoy them as they were, I baked a few of them to enjoy as a quick and easy dessert.
There’s something magical about summer stone fruits — especially apricots. Delicate, tart, and just sweet enough, they hold a charm that’s hard to pin down. While fresh apricots are a joy to eat out of hand, baking them unlocks something deeper: their sugars caramelize, their flavor intensifies, and their texture turns meltingly soft.
Baked apricots are the kind of quiet, understated dessert that speaks to simplicity. No need for elaborate preparation — just ripe fruit, a warm oven, and perhaps a drizzle of honey or a touch of spice. I used cinnamon and a litte lemon thyme from my little farsen to add a special touch. The transformation is very gentle but profound.
I love serving them warm – after resting for a few minutes once out of the oven – nestled next to a scoop of vanilla ice cream or over spoonfuls of thick Greek yogurt. But they’re just as lovely chilled, eaten from the fridge with a fork when no one’s looking.
They’re also incredibly versatile. You can scatter them over porridge in the morning, tuck them into a tart, or spoon them over pancakes or French toast — but honestly, they’re also perfect on their own.
If you’ve got a bowl of apricots softening on the counter, give this a try. Baking them is a gentle way to honour the fruit and stretch its season just a little longer.
Continue reading for the full, printable recipe for my Baked Apricots.
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![A Sunday well spent — filled with good food, great friends, and endless chatter. Every dish felt like a favourite in its own way: some from Assam, one from a different part of India, and one a delightful mishmash of it all. Nothing overly spiced, just pure comfort on a plate — indulgent in the most heartwarming way.
On the plate — mitha pulao (sweet cumin rice), Assamese-style butternut squash and potato mash, bengenar bor (aubergine fritters), and pan-fried sardines tossed with onions, pepper, and ginger.
In the bowls, from bottom up — dahi vada, a much-loved family chicken curry, aada diya masor jool (that comforting Assamese ginger fish curry), muri ghonto (roasted mung dal with fried fish head), and finally, a sweet ending with payash (rice pudding).
Cooking up a storm like this always feels a little extra special — a spread that feels like memory, comfort, and a little celebration all at once.
Hope your weekend has been good too.
-Sunita✨️
The recipe for the pitika, muri ghonto and the fish curry are on my blog sunitabhuyan.net ( link in bio)
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Recipe developer🍲,transplant survivor 2024💪🏼, green fingers🌿Award-winning blogger, ft @guardian @thetelegraph
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Recipe card-
Baked apricots
Ingredients
- 8 apricots, washed, halved and stoned
- a couple of sprigs of lemon thyme ( can use regular thyme too)
- 3-4 tbsp of honey
- 2 tbsp lemon juice
- 1 inch stick of cinnamon
- Greek yogurt (to serve)
- Nuts or seeds of choice ( for garnish)
Instructions
- Pre heat the oven at 200 deg C
- Arrange the apricot halves in a baking dish.
- Add the lemon juice, honey, lemon thyme and cinnamon and coat the apricots.
- Arrange the apricot halves cut side up.
- Place the dish in the centre of the pre heated oven and bake for 15 minutes or till the apricots are soft but not mushy.
- Remove the dish from the oven and let it cool for a few minutes.
- Spoon a few tbsp of Greek yogurt in a a serving dish. Arrange a few apricot halves and arrange a few of the warm apricot halves on top along with some of the juices.
- Add a few nuts and seeds of choice. i added some sunflower and pumpkin seeds. Enjoy!
You might also like to try the following recipes from this website-
Until next time,
Sunita
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