Grilled Apricots with Gooey Nougat

Grilled Apricots and Nougat Recipe

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.
Hungry for more? Chow down on these:

Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!

Back to Grilled Apricots with Gooey Nougat on Leite's Culinaria