Grilled Apricots with Honey

by Peter on Jul.07, 2009, under Desserts & Sweets, fruit, grilling

Apricot_1712

Apricot season is short, usually running from the end of May to the end of July, sometimes as late as August in good years. With such a short season one must take full advantage of these golden fruits in the few weeks they are available. Unfortunately, this year hasn’t been a good year for apricots, judging by the ones we have gotten in Wisconsin. They aren’t overly sweet and when ripe most of the ones I have purchased have become mealy. All is not lost though. Sure they may not be perfect for eating out of hand this year but when grilled, slightly underripe apricots make a great topping for a variety of items from pork to ice cream. The simple recipe I offer today makes good use of this year’s so-so crop of apricots and makes an excellent ending to any dinner centered around the grill.

Vanilla Ice Cream Topped with Grilled Apricots and Honey
Serves 4

4 each Apricots (slightly firm and just a little underripe)
1-2 Tbsp. Vegetable Oil
4 Tbsp. Honey (your favorite kind)
1/4 cup Almonds
4 large scoops Vanilla Ice Cream

Earlier in the day toast the almonds in 350 degree oven until slightly browned. Cool and finely chop. While your main entree is grilling, cut the apricots in half and remove the pit. Once your entree is done, brush the grill clean. Brush the cut sides of the apricots with the oil and place on the hottest part of the grill. Grill for about 30 seconds turn over and grill 20-30 seconds more. It’s okay to get a little char on the cut flesh but try not to burn the skin side. Remove from the grill and set aside. After dinner, slice or roughly dice the apricots. Place ice cream in individual bowls and sprinkle with the apricots. Drizzle the honey over top of the ice cream and apricots and finally garnish with the toasted almonds.

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