These stunning grilled apricots with gooey nougat are drizzled with butter, rum, and filled with nougat before being grilled to sweet, juicy perfection.
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.
☞ Contents
Grilled Apricots and Nougat
Ingredients
- 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
Directions
- 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.
Show Nutrition
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
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
HUNGRY FOR MORE?
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
Nougat? Where do you get nougat? I was hoping for a nougat recipe with this. I’ve never seen nougat by itself for sale, it’s always incorporated into something else to make a candy. I’ll find a recipe…
Susan, the nougat from the south of France and Italy, which also goes by the name torrone, can be found at many, many supermarkets, cheese stores, and specialty purveyors including Whole Foods Market and Dean and Deluca. It’s a little special, at least in my mind, and distinct from the basic nougat that is the filling for many a candy recipe. While you certainly could make it, we strongly recommend splurging on the real deal. It’s not often that we discourage folks from a made-from-scratch rendition, but this is one of those rare occasions.
Thanks, Renee. I’d have never thought of using torrone. I love almonds with apricots, I bet it would be outstanding in this recipe!
Oh, roll on summer in the Southern Hemisphere!
I envy you your upcoming summer, Amanda. The end of that season in particular is always bittersweet. Sigh. But here’s to the beginning of lovely weather for you to grill some stone fruits…