Up until just a few days ago, I had never in all my thirty-something years, eaten a fresh apricot.
I know. Crazy.
I’ve had the little dried ones that come in a snack mix of this sort or the other, but I’ve never, for whatever reason, eaten a fresh one.
There is an awesome family run produce store just across the street from us that has lots of local and organic produce and they arrange it in such a lovely way that you can’t help but walk out of that place with bags filled to the brim with produce even if you only went in for a tomato.
As I was shopping last week I came across a pretty wicker basket full of apricots.
Apricots were most definitely not on my list but they looked so cute piled high in that basket that I soon found myself tossing four of them into my giant long-handled wheely basket which I never should have had in the first place because I only needed a few things.
Fast forward about half an hour or so and I’m back in my kitchen soaking berries in vinegar water and cutting up produce for the week when I remembered my four little apricots.
Since I hadn’t made any plans for what to do with them, I figured I’d just eat them as they were. Maybe later I’d cut them up and add them to my fruit salad or maybe I’d freeze some for smoothies. I was optimistic. The sky was the limit!
Apricots are mealy, ya’ll.
What I mean is, the texture isn’t great.
Maybe I got a bad one or it wasn’t ripe enough. I have no idea but I tried it and it was not for me.
However, I’m not one to back down from a challenge and I hate throwing food away so I left the other three in my crisper until I could figure out how to use them in a way that didn’t gross me out.
It took a few days but the conclusion I finally came to was to halve them, sprinkle sugar on them, throw them in the oven, and roast them until dark and caramelized on top.
Those roasted apricots made a darn fine parfait and I’d imagine they’d make an even better ice cream topping. They’d also be great on top of cottage cheese, with brie on toasted bread, or with a little whipped cream.
Here are the handy instructions in case you find yourself with some apricots or other lackluster stone fruit that you need to use up. ♥
Roasted Apricot Parfait w/ Chai Spiced Almonds
For the chai spiced almonds:
12 oz. raw almonds
3 tbsp granulated sugar
3 tbsp brown sugar
1 tsp cinnamon
1/2 tsp ginger
pinch of cloves
1 large egg white
1/2 tsp vanilla
First, you’ll need to make the almonds because they need to hang out in the oven for a bit. Speaking of your oven, go ahead and preheat that thing to 300° F and spray a baking sheet with non stick spray or line it with parchment or a silicone liner.
In a large bowl, combine the sugars, spices, and a good pinch of sea salt. Once your spice blend is well combined, go ahead and taste a bit. Not spicy enough? Add a little more cinnamon and/or ginger. Not sweet enough? Add a little more sugar. Be careful though, a little can go a long way here so add in small increments until your spice blend is just right.
You could also add ground cardamom, coriander, white pepper, and/or nutmeg. Seriously, go nuts. Just remember to taste and make sure your spice blend is just right before you move on from this point.
In a separate bowl, whisk the egg white until it forms very soft peaks (white and super frothy) and add the vanilla. Whisk again to combine.
Pour the egg/vanilla mixture over the nuts and toss lightly to coat. Add the spices and toss again to coat.
Once all the nuts are coated, spread them out evenly on the baking sheet and pop them in the oven for 15 minutes, stir, and then put them back in the oven for another 10 minutes. Let the nuts cool completely and then bag them up. Or chop up a handful and toss them into a parfait!
For the roasted apricots:
Halve and pit 2-3 apricots per parfait. Place on a roasting pan pit-side up. Sprinkle with granulated sugar and slide into the oven once the broiler is nice and hot.
Once the tops begin to bubble and turn brown, remove from the oven and set aside to cool.
Chop into bite sized pieces when cool enough to handle.
Now, just layer a little yogurt, a little granola, some chopped roasted apricots, and the chai spiced nuts into a bowl or glass and you’re good to go!