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Diana Henry's baked apricots with curd, pistachios & honey
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18 apricots, halved
4 tbsp white wine
2 tbsp caster sugar
100g curd cheese (or soft, mild goat’s cheese)
4 tsp clear honey
1 tbsp roughly chopped shelled pistachio kernels
1 Preheat the oven to 190°C, gas mark 5. Arrange the apricot halves, cut side up in a small gratin dish or roasting tin, and spoon a little wine over each one, then sprinkle with the sugar.
2 Bake for 15-20 minutes, depending on the ripeness of the apricots. They should be tender but not falling apart. Allow to cool (they can be eaten warm or at room temperature).
3 Divide the apricots between 6 plates and dot nuggets of the curd among them. Drizzle the apricots and curd with a little honey and scatter with the pistachios.
This recipe was first published in May 2018.