Chef's Recipes

Sautéed apricots with maple syrup, ricotta and almonds

Australian Gourmet Traveller recipe for Sautéed apricots with maple syrup, ricotta and almonds

By Pierre Roelofs
  • Serves 4
  • 20 mins preparation
Sautéed apricots with maple syrup, ricotta and almonds
Sautéed apricots with maple syrup, ricotta and almonds

“Everyone loves maple syrup; just don’t skimp and buy the artificial version. Mild roasting brings added crunch and deeper flavour to the almonds.”

Ingredients

  • 40 gm natural almonds
  • 40 gm butter, coarsely chopped
  • 12 apricots, halved, stone removed
  • 100 ml maple syrup
  • 120 gm firm ricotta
  • To serve: demerara sugar

Method

Main
  • 1
    Preheat oven to 150C. Scatter almonds on an oven tray and roast until golden (5-7 minutes). Cool, coarsely chop and set aside.
  • 2
    Heat butter in a large frying pan over medium heat, add apricot halves in batches and turn occasionally until just tender and slightly golden (3-5 minutes). Remove from heat, pour over maple syrup and serve scattered with ricotta, sugar and almonds.

Notes

This recipe is from the February 2011 issue of Australian Gourmet Traveller.

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  • Author: Pierre Roelofs