Broiled Apricots with Stirred Custard
Halved, pitted, filled with butter and brown sugar, and then broiled, apricotsare a delicious treat over custard, or over oatmeal for breakfast.
Martha Stewart Living, June 2003
Halved, pitted, filled with butter and brown sugar, and then broiled, apricotsare a delicious treat over custard, or over oatmeal for breakfast.
To keep the custard from curdling, make sure to whisk constantly while it cooks and do not let it boil. The custard can be made up to three days ahead and chilled; broil the apricots just before serving.