Roasted Caramelized Apricots W Greek Yogurt Lemon
Indulge in the perfect balance of sweet and tangy with this recipe for Roasted Caramelized Apricots with Greek Yogurt and Lemon. Fresh, juicy apricots are roasted to tender, golden perfection, infused with a luscious glaze of honey, brown sugar, butter, and cinnamon. Paired with a creamy, lemon-kissed Greek yogurt and sprinkled with optional toasted almonds and fresh mint, this dish is an effortless yet elegant dessert or healthy snack. Ready in just 30 minutes and bursting with bright citrus notes, warm caramelized flavors, and a hint of crunch, this recipe is a celebration of simple, wholesome ingredients. Ideal for entertaining or treating yourself, these roasted apricots are best enjoyed warm, with a drizzle of their own caramelized juices for added decadence.
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Recipe Information
Ingredients
- 6 pieces fresh apricots
- 2 tablespoons honey
- 1 tablespoon unsalted butter
- 1 tablespoon brown sugar
- 0.5 teaspoons ground cinnamon
- 1 cup Greek yogurt (plain, full-fat or low-fat)
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 0.5 teaspoons vanilla extract
- 2 tablespoons toasted almonds, chopped (optional for garnish)
- 1 tablespoon fresh mint leaves (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper, or lightly grease it with butter or cooking spray.
Slice the apricots in half and remove the pits. Place the apricot halves, cut-side up, in the prepared baking dish.
In a small bowl, combine the honey, unsalted butter (melted), brown sugar, and ground cinnamon. Stir to create a smooth mixture.
Drizzle or brush the mixture evenly over the apricot halves, ensuring they are well coated.
Place the baking dish in the oven and roast the apricots for 15-20 minutes, or until they are tender and caramelized with a golden hue. Baste the apricots with the juices in the dish halfway through roasting for extra flavor.
While the apricots are roasting, prepare the Greek yogurt. In a medium bowl, mix the Greek yogurt, lemon zest, lemon juice, and vanilla extract. Stir until well combined and creamy.
Once the apricots are done roasting, let them cool slightly for 5 minutes.
To assemble, spoon a dollop of the lemon Greek yogurt onto a plate or into a serving bowl. Arrange 3 roasted apricot halves on top per serving.
Drizzle any remaining caramelized juices from the baking dish over the apricots. Garnish with chopped toasted almonds and fresh mint leaves, if desired, for added texture and color.
Serve immediately while the apricots are still warm for the best flavor contrast with the creamy, cool yogurt.
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 90 mg | 4% | |
| Total Carbohydrate | 79.0 g | 29% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 69.9 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 957 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
