Best 3 Roasted Apricots With Honey Vanilla Cr Recipes

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ROASTED APRICOTS WITH HONEY-VANILLA CRèME FRAîCHE



Roasted Apricots with Honey-Vanilla Crème Fraîche image

Provided by Bon Appétit Test Kitchen

Categories     Dessert     Roast     Quick & Easy     Frozen Dessert     Apricot     Summer     Honey     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 serving

Number Of Ingredients 7

1 cup (packed) golden brown sugar
1 teaspoon ground cardamom
6 large or 12 small apricots (about 1 1/2 pounds), halved, pitted
3 1/2 tablespoons honey, divided
2 tablespoons unsalted butter, diced
1 8-ounce container crème fraîche or sour cream
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 425°F. Mix brown sugar and cardamom in 11 x 7 x 2-inch glass baking dish. Add apricots. Pour 1/4 cup water and 2 tablespoons honey over fruit; dot with butter. Roast until apricots are tender, occasionally basting with syrup in dish, 12 to 15 minutes. Cool 5 minutes.
  • Whisk crème fraîche, remaining 1 1/2 tablespoons honey, and vanilla in small bowl.
  • Divide warm apricots and syrup among small bowls. Spoon honey-vanilla crème fraîche over and serve.

YOGURT CHEESECAKE WITH HONEY-ROASTED APRICOTS



Yogurt cheesecake with honey-roasted apricots image

Transform your desserts with a drizzle of golden nectar. Top this honeyed cheesecake with honey-roasted apricots or swap with any soft fruit or rhubarb

Provided by Anna Glover

Categories     Afternoon tea, Dessert

Time 30m

Number Of Ingredients 11

75g salted butter , melted, plus extra for the tin
200g custard cream biscuits
250ml double cream
150g full-fat Greek yogurt
500g full-fat soft cheese
3 tbsp runny honey
1 tbsp vanilla bean paste
6 ripe apricots , halved and pitted (about 240g)
50g runny honey , plus 2 tbsp to serve
1 small orange , zest pared into strips
½ vanilla pod , halved lengthways

Steps:

  • Butter the base of a 23cm springform tin and line with a circle of baking parchment. Blitz the biscuits to fine crumbs in a food processor, then tip into a bowl and mix with the butter. Pack the mixture into the base of the tin and chill for 10 mins.
  • Whip the double cream to soft peaks. In a separate bowl, whisk together the yogurt, soft cheese, honey and vanilla until smooth. Fold in the cream and spoon over the base. Smooth over the top with a spatula and cover. Chill for at least 4 hrs or overnight.
  • Heat oven to 200C/180C fan/gas 6. Toss the apricots with the 50g honey, the orange zest and vanilla on a baking tray. Roast on the middle shelf for 20-25 mins until the apricots are tender but still hold their shape. Toss everything halfway through, adding 1 tbsp water if the honey starts to catch. Leave to cool, discarding the orange and vanilla pod.
  • Use a knife to release the sides of the cheesecake and remove from the tin. Spoon over the apricots along with the roasting juices. Drizzle extra honey over the top, allowing it to run down the sides.

Nutrition Facts : Calories 390 calories, Fat 31 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium

HONEY VANILLA POACHED APRICOTS



Honey Vanilla Poached Apricots image

Categories     Fruit     Dessert     Poach     Quick & Easy     Low Sodium     Apricot     Vanilla     Summer     Honey     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 5

1 cup water
3 tablespoons honey
3 tablespoons sugar
1/2 vanilla bean, halved lengthwise
3/4 pound fresh apricots, halved lengthwise and pitted

Steps:

  • In a 1 1/2-quart saucepan simmer water, honey, sugar, and vanilla bean, covered, 5 minutes. Add apricots and simmer, covered, until just tender but not falling apart, 2 to 5 minutes, depending on ripeness of fruit.
  • Transfer apricots with a slotted spoon to a bowl and boil syrup until reduced to about 1/2 cup. Pour syrup over apricots and chill 25 minutes.

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