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Caramelized Apricots with Almond Cream


Cooking the fruit quickly creates a layer of brittle caramel on the outside. The almond cream balances the tartness of the fruit's interior.

  • Servings: 4

Source: Martha Stewart Living, August/September 1992


  • 1/2 pint heavy cream
  • 2 tablespoons confectioners' sugar
  • 1 tablespoon amaretto or 1/2 teaspoon almond extract
  • 4 tablespoons (1/2 stick) unsalted butter
  • 3/4 cup granulated sugar
  • 8 apricots, ripe but firm, halved and pitted
  • 1/4 cup milk
  • 1/4 cup sliced almonds, toasted (optional)


  1. Whip cream with confectioners' sugar until soft peaks form. Whisk in amaretto or almond extract. Refrigerate until ready to use.

  2. Melt butter in a large saute pan over medium heat. Add sugar; stir to dissolve. Swirl occasionally until mixture is light brown, 3 to 5 minutes.

  3. Add apricots, cut side down. Increase heat to medium high, and cook until sugar has turned a deep amber and apricots are well caramelized, no more than 5 minutes. Shake pan a few times.

  4. Remove pan from heat and transfer apricots to a plate, cut side up. Whisk milk into sugar mixture to make caramel sauce. Simmer over low heat until thick, 2 to 3 minutes.

  5. Arrange apricots on 4 plates and pour sauce over each one. Spoon almond cream on the side and garnish with sliced almonds.

Cook's Notes

This recipe works just as well with peaches.

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