Apricots are in season and since it is a short one, let’s eat gobs of them. At least that’s what I do, especially since they are so delicious in Lebanon. The best apricots are picked fresh from somebody’s orchard (bartered with a neighbor for, say, some zaatar). They are tiny, golden-orange and can be tangy or extremely sweet, depending on the variety. I came-up with the idea on the fly, and it worked. The tanginess of the fruits is mellowed by the sweetness of the honey and butter sauce and the fluffiness of the marshmallows. A Beirut-style s’mores!
A word of warning: It is easy to eat lots in one sitting. But then, this dessert is mostly healthy (and gluten-free, even)!
Apricots with marshmallow topping
Prep Time: 10 minutes
Cook Time: 20 minutes
Passive Time: 10 minutes
4 tbsp unsalted butter even better if clarified
11/1 pound fresh apricots cut into halves and pitted
1/2 cup honey preferably clear-colored
1/4 cup white granulated sugar optional
12 pieces marshmallows cut in half, depending on the size of the apricots
1. Melt the butter over medium-low heat in a large skillet. Preheat the oven to 375F. Place the apricots, sprinkle sugar and drizzle honey and let the sauce thicken while shaking the skillet from time to time, making sure they do not burn.
2. Flip the apricots on the other side and when they are softened and the sauce is thick and bubbly, remove from the heat. Place half a marshmallow on each half apricot and heat in a preheated oven for 6 minutes or until the marshmallows begin to melt on the sides. Serve immediately.
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