backed apricots

Celebrate the glorious apricot season with this quick and easy method to prepare a glut of these sweet summer fruits. With just 30 minutes and a little bit of love, these juicy little fruits will turn soft, syrupy and unctuous, and bring a ray of sunshine to your plate.

You can enjoy them as they are with yoghurt or ice cream, turn them into a delicious breakfast or dessert, or even a summer cocktail!

Simple baked apricots

TOTAL TIME: 30 minutes


1kg ripe apricots
1 vanilla pod
2 oranges
2 tablespoons golden caster sugar 

  1. Preheat the oven 200°C/400°F/gas 6.  
  2. Halve and destone the apricots, then lay them in a snug-fitting roasting tray.
  3. Halve the vanilla pod, scrape the seeds into the tray and throw in the pod. 
  4. Use a speed peeler to zest in 1 orange, then squeeze in the juice from both oranges. 
  5. Sprinkle over the sugar, add a splash of water and toss everything together. 
  6. Bake in the oven for 20 to 25 minutes, until soft and syrupy. Leave to cool. They will keep covered in the fridge for a couple of days. 


Beautiful breakfast
Place your favourite granola in a bowl, top with Greek-style yoghurt and place a couple of apricots on top. Drizzle with a little of the cooking syrup and top with toasted coconut flakes, if you like.


Brunch time
Whip some ricotta and spread over a slice of toast. Place a few apricots on top, drizzle with a little of the cooking syrup and scatter with some fresh thyme leaves. 


Cocktail hour
Mash an apricot or two with a fork, then push through a fine sieve until you have a smooth purée. Spoon into a cocktail glass and top up with Prosecco or cava for a beautiful bellini. 

If that’s got you feeling fruity, check out more fruit recipes.