Grilled apricots turn divinely tender, sweet and sour. How can anyone not like them? Yet I live in a household where they are shunned, even by my children’s friends. But I’m not giving up, because there’s a small chance that you just might love them as much as I do.–Annie Bell
LC Oooooh Nougat Note
If you’re as much a sucker for nougat as we are, just wait until you try it all gooey and in tandem with stone fruits. Oooooh, just wait.
Grilled Apricots and Nougat Recipe
- Quick Glance
- 10 M
- 25 M
- Serves 2
- 4 ripe apricots, halved and stoned
- 2 tablespoons butter
- 1 tablespoon dark rum
- 2 modest size nougat, cut into small pieces, plus more for nibbling
- 1. To make the grilled apricots, arrange the apricot halves on a single piece of extra-duty foil or a double layer of flimsy foil. Fold up the sides of the foil into a pan of sorts so the luscious liquid that spills from the stone fruits doesn’t drip onto the flames, dousing it and your spirits.
- 2. Dot the fruit with the butter, drizzle with the rum, then arrange some of the nougat on each apricot half. Cook on a campfire or a covered grill for 10 to 15 minutes, until the fruit is tender and the nougat is gooey.
- 3. Grab a spoon.
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Grilled Apricots and Nougat Recipe © 2011 Annie Bell. Photo © 2011 Jonathan Bell. All rights reserved.
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