Equipment
Ingredients
Fruit
- 8 apricots, halved and pitted
Flavorings
- 50 g caster sugar
- 45 ml kirsch
- 30 g unsalted butter, cut into small cubes
- 5 ml vanilla extract
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 183 kcal
- Protein
- 1 g
- Carbohydrates
- 24 g
- Fat
- 6 g
- Fiber
- 2 g
- Sugar
- 22 g
- Sodium
- 2 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 16 mg
- Potassium
- 263 mg
- Calcium
- 15 mg
- Iron
- 0.4 mg
- Magnesium
- 10 mg
- Phosphorus
- 25 mg
- Zinc
- 0.2 mg
- Vitamin A
- 147 mcg
- Vitamin C
- 10 mg
- Vitamin E
- 1.1 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.05 mg
- Niacin
- 0.6 mg
- Folate
- 9 mcg
- Water
- 88 g
- Alcohol
- 0 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200°C (390°F).
Using a paring knife, slice the apricots in half along the seam and remove the central pits.
Arrange the apricot halves, cut side facing up, in a single, snug layer inside the baking dish.
Use a spoon to drizzle the kirsch and vanilla extract evenly over the fruit. Sprinkle the caster sugar evenly across the top, then place a small cube of butter inside the cavity of each apricot half.
Bake in the preheated oven for 20 minutes, or until the apricots are tender and the juices and sugar bubble into a slightly thickened syrupy glaze.
Remove the baking dish from the oven and let rest for 5 minutes. This allows the hot syrup to thicken slightly before serving.
Chef's Notes
- For the absolute best results, seek out seasonal freestone apricots that smell highly aromatic when held to the nose. The scent is a direct indicator of the final baked flavor.
- While the alcohol in the kirsch largely evaporates during the bake, it leaves behind a complex, subtly bitter cherry note that elevates the natural stone fruit flavor of the apricots.
- Serve these warm with a generous scoop of vanilla bean ice cream or a dollop of mascarpone cheese for a luxurious evening dessert, or spooned over thick Greek yogurt for a summer brunch.
Storage
Refrigerator: 3 days — Store in an airtight container submerged in their own baking syrup.
Freezer: 1 month — Texture will soften significantly upon thawing; best used subsequently for purees or compotes.
Reheating: Gently warm in a saucepan over low heat or microwave in 30-second intervals until warmed through.
Troubleshooting
Apricots collapsed into mush
Cause: The apricots were overly ripe before baking, or left in the oven too long
Fix: Mash gently and serve as a rustic compote over yogurt or oatmeal
Prevention: Select freestone apricots that are fragrant but still yield slightly to pressure, rather than soft ones
Syrup is too thin and watery
Cause: Apricots released excess water and the baking dish was too crowded to allow evaporation
Fix: Remove the apricots and reduce the liquid in a small saucepan over medium heat until syrupy
Prevention: Ensure there is a little space around the fruit and use a suitably sized dish
Cultural Context
Baking fruit with a touch of liqueur is a classic French country technique designed to coax deep flavors out of summer produce. Kirschwasser, a clear brandy distilled from tart cherries, shares many aromatic compounds with apricots, making them natural botanical companions in classic pastry arts.
