Looking for a quick, gourmet dessert that smells like summer? These Roasted Apricots with Honey and Thyme are perfect! Ultra-simple to prepare, they come in sweet or savory versions to amaze your guests.
Ingredients for Roasted Apricots with Honey and Thyme
To prepare these roasted apricots, all you need are a few ingredients. The exact quantities are given in the recipe card.
- Ripe apricots: Choose them slightly firm so that they hold together well when cooked.
- Honey: Lavender or acacia honey works very well for its sweetness.
- Butter: To lightly coat the fruit and obtain a delicate caramel.
- Fresh thyme: It’s the little touch that changes everything! Its fragrance blends perfectly with apricot.
👉 📌 For the tip: Add a pinch of fleur de sel (or flaky sea salt) just before serving to enhance the sweet flavors and elevate the dish!
How to Make Roasted Apricots with Honey and Thyme
This recipe is quick and straightforward:
- Make the caramel base: Heat the butter with honey and thyme in a large skillet over medium heat.
- Cook the apricots: Place the apricots cut side down in the pan and let them caramelize for 3–4 minutes. Gently flip them over and cook for another minute.
- Serve and enjoy!
📌 Géraldine’s Tip: You can also make this recipe in the oven—bake at 350°F (180°C) for 15 minutes in a buttered baking dish.
Variation Ideas
- Vegan: Replace the butter with coconut oil or a plant-based margarine.
- With spices: Add a pinch of cinnamon or cardamom for extra warmth.
- With rosemary: Swap the thyme for rosemary for a different herbal twist!
How to Serve Roasted Apricots
Serve them:
- With a scoop of vanilla ice cream, Greek yogurt, or Skyr (a thick Icelandic yogurt).
- With Faisselle — a fresh French cheese similar to ricotta or cottage cheese. (If you can’t find faisselle in the U.S., ricotta or a thick Greek yogurt is a great substitute.)
- As an appetizer on a bed of arugula with creamy burrata.
- For a sweet and savory brunch on toasted whole-grain bread with fresh cheese like ricotta.
- As a topping for a lemon pound loaf.
Géraldine’s Tips for Perfect Roasted Apricots
- Choose the right apricots: Avoid overripe fruit, which will turn to mush when cooked.
- Gentle heat: Cook over medium heat to caramelize the honey without burning it.
- Don’t overcrowd the pan: Leave space between the apricots so they caramelize evenly.
Roasted Apricots with Honey and Thyme
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Roasted apricots with honey and thyme: a quick and easy recipe for a light summer dessert, ready in 10 min!
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Heat the butter with the honey and thyme over medium-low heat.
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Once the butter has melted, add the apricots, cut side down.
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Cook for 3 to 4 minutes until caramelized. Turn over and cook for a further minute.
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Serve them:Sweet version: with yogurt, honey skyr or a scoop of vanilla ice cream.Savory version: on arugula, with burrata and prosciutto.
- Sweet version: with faisselle, honey skyr or a scoop of vanilla ice cream.
- Savoury version: on arugula, with burrata and prosciutto.
Calories: 149kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 47mg | Potassium: 318mg | Fiber: 3g | Sugar: 22g | Vitamin A: 2452IU | Vitamin C: 12mg | Calcium: 36mg | Iron: 2mg
Frequently asked questions (FAQ)
Yes! For canned apricots, drain them well. For frozen, thaw and pat them dry so they don’t release too much water when cooked.
Yes! You can roast them a few hours beforehand and store them in the fridge. Reheat them gently in the microwave or in a pan before serving.
I don’t recommend it—the texture becomes too mushy after thawing. They’re best enjoyed within 24 hours.
Yes, but use only ½ teaspoon of dried thyme since it’s more concentrated than fresh.