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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![Food stories- Some dishes feel like a bridge between where we come from and where we are now… and this Courgette Bilahi Masor Jool is exactly that for me. It’s an Assamese-style fish curry made with tomatoes and tender courgette ( zucchini) — simple, light, comforting, and full of the flavours I grew up with.
Courgette was a vegetable that was completely new in my shopping basket when we moved to the UK more than two decades ago. But somehow, it settled into our kitchen… and into our hearts… so naturally.
Now, whenever I make this curry — traditionally made with pani lau (bottle gourd) and bilahi (tomatoes) back home — I feel the same familiar emotions. The gentle flavours, the lightness, the simplicity… it all takes me right back to those early days of building a home in a new country, finding comfort in familiar recipes with new ingredients.
Food is funny that way — it adapts, it travels, it carries memories with it.
And this Courgette Bilahi Masor Jool has become one of those dishes that holds both my worlds in one bowl.
✨️The recipe /video for this comforting curry, should you wish to try, is on my blog sunitabhuyan.net, link in bio✨️
-Sunita
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[Courgette, Assamese Food, FishCurry, Bilahi Maas Comfort Food, Home Cooking, Food With Heart, Nostalgic Cooking, Slow Living, Healing Through Food, Food Memories, food blogger, North East India]](https://usercontent.one/wp/www.sunitabhuyan.net/wp-content/plugins/instagram-feed/img/placeholder.png)
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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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