Recipe information
Total Time
25 minutes
Yield
6 Servings
Ingredients
1
cup (packed) golden brown sugar
1
tteaspoon ground cardamom
6
large or 12 small apricots (about 1 1/2 pounds), halved, pitted
3
1/2ttablespoons honey, divided
2
ttablespoons (1/4 stick) unsalted butter, diced
1
t8-ounce container crème fraîche
1
/2tvanilla bean, split lengthwise or 2 teaspoons vanilla extract
Need to make a substitution?
Preparation
Step 1
Preheat oven to 425°F. Mix brown sugar and cardamom in 11x7x2-inch glass baking dish. Add apricot halves to dish and toss with brown sugar mixture. Pour 1/4 cup water over sugar mixture. Drizzle 2 tablespoons honey over fruit and dot fruit with butter. Roast until apricots are tender, occasionally basting with sugar syrup in dish, 12 to 15 minutes. Cool 5 minutes.
Step 2
Meanwhile, whisk crème fraîche and remaining 11/2 tablespoons honey in small bowl. Scrape in seeds from vanilla bean or add vanilla extract.
Step 3
Divide warm apricots and syrup among small bowls or dessert glasses. Spoon honey-vanilla crème fraîche over and serve.