In the Kitchen: Glazed Apricots Over Vanilla Ice Cream

 

 

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

 

Instructions

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.

Enjoy!

 

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

 

 

WANT MORE?

Click here to explore LKNConnect’s Cookbook. See all of our published recipes.

 

 

 

The views, thoughts and opinions expressed by our writers belong solely to them
and do not represent LKNConnect.com, its publisher or its staff.

 

 

 

 

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.