honey‑roasted apricots with toasted almonds

Lindsey Bareham

Rosy-cheeked apricots can be disappointing eaten raw but never fail to please when baked in tarts and pies or roasted to serve with something creamy. Here they are cooked with orange and lemon juice, the juices reduced into a syrup to swirl over the gooey apricots. The contrast of toasted almonds — either whole nuts or flakes — is gorgeous piled over thick, creamy yoghurt.

serves 2-4, prep 20 min, cook 15 min

10 apricots
2 juicing oranges
A squeeze of lemon
2 tbsp runny honey
2 tbsp marcona or flaked almonds
½ tbsp vegetable oil
300g thick, creamy yoghurt

Heat the oven to 200C/gas 6. Halve the apricots, discard the stones and snuggle close, cut-side up, on a foil-lined shallow roasting tin. Crimp the foil round the apricots so no juice escapes. Drizzle the honey and squeeze the orange and lemon juice over the fruit. Roast for 20 min until the apricots are soft and very juicy.

Heat the oil in a small frying pan over a medium heat and quickly stir-fry the almonds until uniformly golden. Tip on to a fold of kitchen paper to drain. When the apricots are done, carefully strain the juice into a small pan. Simmer gently for a few minutes until reduced and syrupy. Serve apricots next to or over a scoop of yoghurt, spoon the syrup over the top and scatter over the toasted almonds.