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by Jodi Squires Fitzgerald, RN, JD
One of my fellow nurses gave me this recipe when I was working at the Cardio Thoracic Step Down Unit at UNC Hospital in Chapel Hill, NC. It has been a family favorite ever since. — Jodi Squires Fitzgerald
6 fresh apricots, cut into halves
½ cup brown sugar
1 cup pecans, chopped
2 tbsp honey for drizzling
1 tbsp butter
Additional butter or baking spray for the pan
1 pint (or more) vanilla ice cream
Preheat oven to 350F. Coat a 9″ x 9″ square baking pan with either butter or baking spray to prevent sticking.
When I made this recipe for the step-by-step instructions and photos, the baking time was longer than I expected. At 20 minutes, the sugar had melted around the sides, but not in the middle. I baked mine for 40 minutes and the sugar was melted and bubbling. Do check your baking, over-baking will leave you with candy, not a delicious syrup.
Feel free to toast the pecans in a pan before chopping, it will give them a nice flavor.
If making more than 6 apricots, I would recommend doubling the sugar to 1 cup.
This recipe is best if you make it the day before and cool it overnight in the refrigerator. I taste tested while it was warm and then again, the next day after it had time to cool. The flavor is much better given time to cool and thicken. — EH Stafford, Managing Editor
In the Kitchen series – Glazed Apricots Over Ice Cream
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