Name: Baked Apricots with Honey and Lavender
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 6 apricots (ripe (or 2-3 more if small)); 2 tbsp honey ((Acacia, lavender or rosemary)); ½ tsp dried lavender flowers ((chopped rosemary or vanilla powder)); 1 tbsp butter (unsalted)

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Baked apricots are the easiest way to rescue tasteless fruit. Roast them with a little honey, lavender or rosemary for 20 minutes and serve them with desserts, breakfast dishes or even savoury meals.

baking dish with halved apricots roasted with lavender and French honey

How to Rescue Tasteless Apricots

You would think that buying apricots at the Provençal market of Apt would result in an apricot tasting sensation? Wrong.

This summer, we were taken by surprise at downright tasteless apricots back home. How on earth could we have got that wrong? They looked beautiful, but we hadn't tasted one before buying. They were expensive too. Tonton (uncle) Claude was so annoyed - until I told him they weren't lost.

I'd simply roast them. It worked with flavourless roasted tomatoes and baked peaches, so why not apricots? Tonton was sceptical at first - until he tasted the result.

Since spending part of the year in Provence, I've learned that even the prettiest market apricots can disappoint. Roasting concentrates their natural sweetness and flavour in just 20 minutes, transforming them into something worthy of dessert or a savoury meal.

halved apricots in a dish with a pot of honey

What's The Best Way to Cook Apricots? Roast Them

In my opinion, roasting apricots is the best way to cook them, particularly when they're slightly underripe or lacking flavour.

Baking ripe apricots in the oven concentrates their natural sweetness and aroma while keeping the recipe wonderfully simple.

Just halve them, remove their stones or pits and arrange them in a single layer in a glass or porcelain baking dish. Using a metallic dish will toast them more with a higher heat if you prefer a slightly singed finish; a glass/china dish will give a more even bake.
Drizzle with honey and sprinkle over either dried lavender flowers, chopped rosemary or a little vanilla powder. Dot with butter and roast for 20 minutes.

Lavender is my favourite in Provence, especially with local honey. Rosemary creates a more savoury roasted apricot that's delicious with chicken, duck, pork and goat's cheese.

stonewear dish on a French wall in Provence with halved baked apricots, honey and lavender flowers

For more on apricots and apricot recipes,
see the apricot market page

close-up of melting ice cream - creamy subtle green with sprig of lemon verbena leaves — Try baked apricots with lemon verbena ice cream - it's divine

How to Serve

Roasted apricots aren't just for dessert. In summer we enjoy them served at room temperature (warm!) or chilled with vanilla or this lemon verbena ice cream - but also with Greek yogurt and toasted almonds or homemade granola for breakfast.

For dessert in Provence, I'd serve these with a lightly chilled Muscat de Beaumes-de-Venise or a sweet Coteaux d'Aix-en-Provence dessert wine. Or enjoy with a demi-sec (off dry) bubbly Crémant de Loire such as a Vouvray.

halved apricots baked in a dish with French honey and lavender flowers — Roast apricots with lavender honey in Provence

Roasted Apricots for Savoury Dishes

For savoury dishes, use fresh rosemary or thyme (rather than lavender) and pair them with tagines, roast duck, grilled pork, goat's cheese or summer salads (e.g. warm goat cheese salad).

In my Chicken Tagine recipe, I often replace the prunes with baked apricots just before serving so they keep their shape.

dish of halved apricots baked with lavender and French honey

Have you tried roasted apricots in a savoury dish? Let me know in the comments below.

Baked Apricots with Honey and Lavender

Jill Colonna

Baked apricots with honey and lavender (or rosemary) transform tasteless fruit in just 20 minutes. Serve them with desserts, breakfast dishes or savoury meals.

5 from 1 vote

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Prep Time 5

Cook Time 20

Total Time 25

Course Dessert, Side Dish

Cuisine French

Servings people

Calories 110 kcal

Equipment

baking dish ideally glass or china (otherwise metallic non-stick)

Ingredients

6 apricots ripe (or 2-3 more if small)
2 tablespoon honey (Acacia, lavender or rosemary)
½ teaspoon dried lavender flowers (chopped rosemary or vanilla powder)
1 tablespoon butter unsalted

Instructions

Preheat the oven to 200°C/400°F (180°C fan/gas 6).
Wash and dry the apricots then half them and remove their stones. Arrange them skin face underneath in a single layer in an ovenproof dish.
Drizzle the 2 tablespoons of honey evenly over the apricots. Add either some dried lavender flowers, a sprig of finely chopped rosemary or ½ teaspoon of vanilla powder, according to taste.
Dot each apricot half with a tiny knob of butter and bake in the oven for 20 minutes.

Notes

Serving Suggestions: Serve these baked apricots at room temperature (warm) or chilled with ice cream, Greek yogurt or granola.

For savoury dishes, pair roasted apricots with Chicken Tagine, roast duck, grilled pork, goat's cheese or summer salads.

Storage: Can keep in the refrigerator covered for up to 2 days. Freeze in an airtight container for up to 3 months and thaw overnight in the refrigerator.

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