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    Baked Apricots with Honey Yogurt

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    Baked Apricots with Honey Yogurt

    This is just the kind of pudding I like. It’s light, clean and finishes off a meal beautifully. The flavours are pure and fragrant, the honey is intensely sweet, while the yogurt provides the bass notes and keeps the flavours grounded.

    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 6


    • 9 apricots, halved and stoned
    • 20ml white wine
    • 1 tbsp caster sugar
    • 120ml clear honey
    • 2 rosemary sprigs
    • 300ml yogurt


    1. Preheat the oven to 180°C/gas 4. Lay the apricots cut-side up on a baking tray, drizzle with the wine and sprinkle over the sugar. Bake on the middle shelf of the oven for 20 minutes, or until soft – they may caramelise slightly around the edges.
    2. Meanwhile, put the honey in a small saucepan. Bruise the rosemary sprigs by hitting them gently with the handle of a knife, then break them up and add to the honey. Place on a low heat and warm through. Remove and set aside.
    3. Divide the apricots between 6 plates, spoon the warm honey over and serve with the bowl of yogurt.

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    Drinks recommendation

    Catch the echo of those wine-teased apricot flavours in a tiny glass of tokaji.


    Average user rating

    5 stars