Roasted apricots with rose yoghurt

Wed, 11 Feb 2015

This would work well with plums as well but I love the delicate flavour of apricots. The sweetness is enhanced by roasting and is a great way to bring out the flavour if the fruit is a little under ripe. Enjoy this as a comforting breakfast or a warm dessert. A little rose syrup added to thick yoghurt is the perfect accompaniment and gives this fruit an eastern flavour. Sprinkle with a few fresh mint leaves to serve.

Helen James


  • Serves 2-4
  • 4 fresh apricots (cut in half with kernel removed)
  • 2-4 tbsp Condsidered rose syrup
  • 2 tbsp sugar
  • Tub of thick yoghurt (Greek works well)

Helen James

  1. 1. Pre-heat oven to 180˚C.
  2. 2. Place halved apricots on a roasting dish and drizzle over 2tbsp of Considered rose syrup and 2 tbsp of sugar.
  3. 3. Roast in the oven for 15-20 mins until soft.
  4. 4. Add 1-2 tbsp of Considered rose syrup to yoghurt. Taste and add more if required.
  5. 5. Serve 2-4 apricot halves with a big spoonful of the rose yoghurt. Sprinkle with fresh mint leaves and rose petals to serve.
  6. Helen James

    Let me know if you make these and how you get on #consideredbyhj

    Products used: Bowery Square3532101 Waffle Tea Towel3511107 Mercer Plate (med)3540104 Mercer Bowl (sml)3540106 Rose Syrup3512108 Raspberry & Rose Jam3520110