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Seasonal, fuzzy apricots are front and centre in this simple dessert that's great for enjoying at the end of an alfresco meal. Cooked until caramelised with the help of zingy ginger and honey, cooling yogurt and custard layers help cut through the big flavours for a refreshing sweet treat. See method
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Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the apricot halves in a baking dish, cut-side up. Add 2 tbsp water, then dust the apricots with the ginger and drizzle with 1½ tbsp honey. Roast for 15 mins until the fruit is soft but not collapsing. Set aside to cool for 5 mins, then crush roughly with the back of a fork, transfer to a bowl and leave to cool completely.
Meanwhile, combine the yogurt, custard, a small pinch of salt and the remaining honey in a bowl. Layer the yogurt mixture, smashed apricots and a scattering of honeycomb in 4 x 150ml glasses, finishing with a final scatter of honeycomb.
Get ahead: Make all the components up to 2 days ahead, then assemble when ready to serve.
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