Roasted kirsch apricots with shortbread
A delectably adult after dinner indulgence.
Photo: Quentin Jones
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- 80g butter (chopped)
- 1/2 cup brown sugar (firmly packed)
- ¼ cup water
- 2 tbsp kirsch
- 10 large apricots (halved and stoned)
Preheat oven to 180C.
Place 80g butter (chopped), 1/2 cup brown sugar (firmly packed) and ¼ cup water in a small saucepan over low heat. Stir until sugar is dissolved, then remove from heat and stir in 2 tbsp kirsch.
Pour butter mixture onto a lightly greased baking tray. Place 10 large apricots (halved and stoned) on top, cut-side down, in a single layer.
Bake for 10 minutes, then turn apricots over and bake for 5-8 minutes or until tender.
Serve warm apricots with juices spooned over and shortbread on the side.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store