Apricot & pecan bake

Name: Apricot & pecan bake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 500 g apricots, quartered; 2½ tbsp clear honey; 1 tsp vanilla extract; ½ lemon, juice; 75 g plain flour; 35 g caster sugar; 60 g unsalted butter, chilled and cubed; 50 g Waitrose Pecan Nuts, roughly chopped; Crème fraîche, to serve

This American-style dessert is a delicious way to use bang-in-season apricots.

0 out of 5 stars(0) Rate this recipe

Vegetarian

Serves4
CourseDessert
Prepare10 mins
Cook40 mins
Total time50 mins
Plusstanding

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

500g apricots, quartered
2½ tbsp clear honey
1 tsp vanilla extract
½ lemon, juice
75g plain flour
35g caster sugar
60g unsalted butter, chilled and cubed
50g Waitrose Pecan Nuts, roughly chopped
Crème fraîche, to serve

Preheat the oven to 200°C, gas mark 6. Arrange the apricots in a medium baking dish (about 1.5 litres in volume). Drizzle over 1 tbsp honey and sprinkle with the vanilla and lemon juice. Roast for 10 minutes.
Meanwhile, in a large mixing bowl, combine the flour and sugar with a large pinch of salt. Add the butter and rub in with your fingertips until it becomes a clumpy mixture. Mix in the chopped pecans with your fingertips, then stir in the remaining 1½ tbsp honey.
Arrange the pecan mixture over the fruit, piling it a little higher in the centre and leaving the edges exposed. Bake for 25-30 minutes (lower the temperature to 180°C, gas mark 4, if it browns too much on top). Stand for 5 minutes before serving with the crème fraîche and a scattering of extra pecans, if liked.