Recipe: Roasted Prunes + Apricots with Speculoos à la mode
This baked dessert is a joy. A crowd’s pleaser with its soft, tender, almost confit summer fruit baked in its own juices, a bit of butter and sugar. Simple as that. Is also an ode to estival season: we’re on the peak of stone fruit production, so chances are you will get the juiciest, fragrantly prunes, apricots or whatever other stone fruit you choose, actually you can use n’importe quel fruit in season; such as figs, raspberries or mulberries to mention a few. If this intro is not good enough for you to turn on your oven, let me tell you it takes only five minutes to prep, a good hour to slowly bake (while you continue sipping some mocks & cocktails by the pool), and finally five more minutes to dress up and serve to table.
I served it yesterday after an alfresco dinner by our terrace, and every single person at the table loved it. I was obliged to do a second batch this morning. Is that good. Hope you will also get the same positive reviews from your loved ones, if you make it, tag me on Instagram (@heidileon) or Facebook (aromasnsabores page) and hashtag it #aromasnsabores so I can reshare it with all our audience.
Roasted prunes and apricots with speculoos a la mode
Servings 4 pax
4 individual terracotta or glassware baking molds or ramekins
8 pieces, fresh apricots
4 pieces, fresh prunes
20 grs cold butter (about 5 grams per individual baking dish), or subs by coconut oil
40 grs brown sugar (about 2 teaspoons=10 grs per individual baking dish), or subs by coconut sugar
4 Speculoos
4 small sprigs of fresh rosemary, or subs by fresh verveine, thyme or lavender
Vanilla ice cream, or Chantilly cream or plain greek yogurt
Cut prunes and apricots in halves, remove the pit and cut mid-size segments lengthwise, keep them in separate containers. Spread a layer of sliced prunes in the terracotta baking dish. Spread a second layer of sliced apricots. Add 5 grams of butter in each individual baking dish. Add two teaspoons (about 10 grs) of brown sugar or your sweetener of your choice.
Bake for 35 minutes at 175 C. Butter will melt, fruits will lose their juices and this will create a lovely sweet pool of happiness. Remove from the oven. Add 1 sprig of fresh rosemary, or any other type of fresh herb (I love the combo of apricots and lavender, like in this Apricot Dacquoise tart). With your hands crumble a speculoos cookie over each small terracotta ramekin to give some texture to your dessert. Set back to the oven (same temp) for 15 minutes.
Remove from the oven and serve a scoop of ice cream or Chantilly cream over each roasted prunes+apricots ramekins. Serve immediately.
Ca donne tellement envie, je garde en tête avant la fin de ces joies d’été :)
A bientôt j’espère,
Laury
Merci Laury!