Roasted apricots with lemon, honey & cinnamon drizzle

To say I’m excited that it’s stone fruit season would be an understatement. These juicy treats are some of my favorite fruits to eat raw, with breakfast or as a snack, all summer long. Truthfully, I haven’t featured them in many recipes, or even attempted to, perhaps because I’m so satisfied with their natural taste! But as soon as I saw apricots on sale at Trader Joe’s yesterday, I started to think. Could adding heat to these little orange gems make them even more delicious? Fast forward to this afternoon when I just had to try out my theory– a theory that is apparently well-tested, according to the many recipes I found on Google. Even so, I’m throwing another recipe into the mix, one that’s sure to make your mouth water with the smell that fills your kitchen and wow your taste buds with just the first bite.

By the way, if you’re interested in learning more about stone fruits and their many uses, check out this piece IΒ wrote for Foodie on Campus here!

Roasted Apricots with Lemon, Honey & Cinnamon Drizzle
Aside from trying these as a snack or dessert, throw them on top of kale or arugula for a delicious salad!

Apricots 1

7-8 small apricots
2 tablespoons honey
Juice of 1/2 lemon
Sea salt

Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with aluminium foil. Halve the apricots and remove the pits, placing them cut side up on the baking sheet. Give each apricot two dashes of cinnamon. In a small bowl, mix together honey and lemon juice. Next, drizzle this mixture over the apricots. Finish with a pinch of sea salt. Bake for 15 minutes before turning over each apricot with a spatula. Sprinkle a bit more cinnamon on the apricots before baking for another 15 minutes. Remove from oven, let cool, and enjoy!

Apricots 2


Have a happy and healthy week!