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.
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