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
- 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
- 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.
- 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.
- Grab a spoon.
Recipe Testers’ Reviews
This was actually better than I thought it would be! I think a lot depends on the apricots, which were still a little sour here. By next month, this will be a great dish. I used a natural nougat I found locally.
Originally published August 28, 2011