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Roasted Apricots with Dulce de Leche

Roasted Apricots with Dulce de Leche

This recipe calls for apricots, but peaches, plums, and nectarines roast beautifully, too. The traditional version of dulce de leche, a Latin American sweet, is full of fat, but this slimmed-down version is almost custard-like and is a great low-fat alternative to heavy cream.

Whole Living http://www.marthastewart.com/130992/roasted-apricots-dulce-de-leche
2
Rated
40100(2)2
  • Yield Serves 4

Ingredients

    • 1/2 cup sugar
    • 1/4 teaspoon cinnamon
    • 6 fresh apricots, halved and pitted
    • 1 teaspoon pure vanilla extract
    • 1/4 cup Dulce de Leche (http://www.wholeliving.com/130991/dulce-de-leche)
    • 1/4 cup Grand Marnier or fresh orange juice

Directions

  1. Preheat the oven to 450 degrees. In a small bowl, whisk together the sugar and cinnamon.
  2. In another bowl, toss the apricots, vanilla, and Grand Marnier. Add the sugar mixture and toss.
  3. In a 9 X 11-inch roasting pan, place the apricots skin side down. Roast for 15 to 20 minutes, shaking the pan once or twice, until the apricots are fork-tender. Meanwhile, make the Dulce de Leche.
  4. Arrange 3 apricot halves, along with the pan juices, on each of 4 dessert plates. Drizzle 1 tablespoon of Dulce de Leche over each. The apricots can be served warm or at room temperature.

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