Roasted (and grilled) fruits are a special treat, partially because they’re somewhat unexpected. We bake them in pies, cakes, cobblers, etc., but not often do we just roast them on their own or with minimal additions. They’re almost a different fruit, like fraternal twins, alike, but not quite. This is a simple recipe, not only for apricots, but most stone fruits, though make sure that the ripe fruits are more on the firm side than the soft.

butter or coconut oil for baking dish
1/2 cup almonds or other nuts
3  T sugar, white or light brown
2 T butter or coconut oil
6 – 8 apricots, halved and pitted

1. Preheat oven to 400°F. Grease a baking dish large enough to hold the fruits in one layer without touching.

2. Combine almonds and sugar in a food processor and whizz until the nuts are finely chopped. Add the 2 T butter and process until combined. Remove to a bowl.

3. Put apricot halves cut side up in prepared baking dish. Fill cavities and top of apricots with the nut mixture. Bake until apricots are soft and the nut filling has browned. Serve warm or at room temperature.