Roasted kirsch apricots with shortbread
“Quick ways with apricots.”
- 80g butter (chopped)
- 1/2 cup brown sugar (firmly packed)
- ¼ cup water
- 2 tbsp kirsch
- 10 large apricots (halved and stoned)
A delectably adult after dinner indulgence.
Method
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.
To serve
Serve warm apricots with juices spooned over and shortbread on the side.
