Baked Apricots with LimoncelloPrint Recipe

As you can see I am going through a little stone fruit frenzy but with the abundance of ripe peaches, apricots and nectarines weighing down the market shelves, it is very hard to avoid.

Todays post is a rustic, Italian style summer pudding with apricot halves roasted in a Limoncello infused custard. The roasting of the apricots intensifies their flavour  whilst the addition of the Limoncello gives the custard a mildly sweet and lemony taste. Despite the eggs and cream, it is not a heavy dessert and is perfect for someone like me who craves puddings year round.

Next stop at the market is the cherry stand, I have avoided baking a cherry pie for far too long and the time has come…

5 large fresh apricots (or 6 – 7 small)
1/2 cup caster sugar + 1 teaspoon
2 eggs
2/3 cup pouring cream
2 tablespoons Limoncello

Preheat your oven to 230c/450f.

Place pitted and halved apricots cut side facing up in a baking dish (a round 9″ or a small square/rectangular dish with the same capacity)

Add the sugar (1/2 a cup), eggs, cream and Limoncello to a bowl and whisk together until well combined. Pour over the apricots and sprinkle with the additional teaspoon of caster sugar and place into the oven for 20 minutes. Reduce your oven temp to 180c/350f and bake for a further 20 minutes or until the custard in cooked.

Serve warm or at room temperature.

Notes: I drizzled a little Limoncello over each serving just before we ate it – even more delicious!

Source: adapted from Katie Ate

© 2011, Michelle. All rights reserved.

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One Response to Baked Apricots with Limoncello

  1. Anna says:

    That looks beautiful and I happen to have all the ingredients on hand. I made limoncello last summer and I’m pretty sure there’s still one bottle in the freezer, so this might just end up being dinner tonight.

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