In the Kitchen: Glazed Apricots Over Vanilla Ice Cream

by | Desserts, In the Kitchen, Recipes

Stuffed Artichoke Bottoms



Glazed Apricots Over Vanilla Ice Cream

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





Ingredients – 6 servings

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.



Place the apricot halves flat side down in the pan.






In a bowl, mix the brown sugar and the chopped pecans.






Sprinkle the brown sugar/pecan mixture over the apricots.






Drizzle honey. Place small dabs of butter around the top.




Bake at 350F until the sugar melts.



Preparation and serving notes

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


Preparation and photos by EH Stafford



Printable version of this recipe

In the Kitchen series – Glazed Apricots Over Ice Cream




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