Honey Glazed Apricots w/ Tahini Oat Crunch

Crunchy roasted oats & nuts, honeyed apricots and whipped cream

This dish is a bit like a deconstructed trifle - down through layers of whipped lemony cream and deliciously sweet honey-glazed apricots (still warm from the pan), then into the crunchy roasted nuts below. If you like, you can make the oat crunch and whipped cream a day ahead. Store the oat crunch in an airtight container and keep the whipped cream chilled in the fridge before serving. Then throw together the honey-glazed apricots and voila - very easy and very, very delicious!

Honey Glazed Apricots w/ Tahini Oat Crunch

Serves 4

Ingredients

For the oat crunch

1⁄4 cup butter

3 Tbsp honey

2 Tbsp tahini paste

1 cup rolled oats

1⁄2 cup slivered almonds

1⁄2 cup whole almonds

For the glazed apricots

1 Tbsp butter

1 Tbsp honey

6 apricots, halved, with seeds removed

For the lemony cream

1 cup whipping cream

1 Tbsp icing sugar

1 tsp lemon verbena leaves, very finely diced (alternatively can use 1 Tbsp grated lemon rind)

Juice of 1⁄2 a lemon

Method

First, make the oat crunch. Melt the butter and honey together in the microwave, then whisk in the tahini until a smooth paste forms.

Put the rolled oats, silvered almonds and whole almonds in a bowl, and pour the butter, honey and tahini mixture over the top. Mix until well combined, then tip onto an oven tray. Bake at 200 ̊C until the oats and nuts have started to brown and crisp up (about 15 minutes). Leave to cool to room temperature.

For the glazed apricots, melt the butter and honey in a frying pan, then add the apricots, cut side down. Fry the apricots on both sides until they have softened and started to caramelise.

Put all ingredients for the lemony cream in a jug and whip with a stick blender or an electric whisk until the cream has thickened (don’t over-whip or the cream will split). Keep in the refrigerator until serving.

To serve, fill four glasses with the oat crunch, then top with the glazed apricots (pour any apricot juice left in the frying pan into the glasses too), then put the whipped cream on top. This dish is best eaten when the cream is chilled and the apricots are still warm.

Want more recipes?

This recipe is a sneak peak from my cookbook Pinch Dash Glug: Summer/Autumn

If you enjoyed it you’ll love the cookbook, which is filled with delicious recipes to make the most of our seasonal ingredients through summer and autumn.

Grab a copy below (in print or digital) and get cooking!

a few more sweets to try