Cook with What's In Season: Apricots, Late Spring Through Summer

Apricots are always the first summer stone fruit to hit the market. (They are also the first to go, but we won’t talk about that—ever!) I’m not sure if it is because of this inaugural placement, or maybe it is the softly sweet flavor and their perfect, diminutive size, but I love them. I mean really love them.

I eat fresh apricots, room temperature, out of hand. I slice them on yogurt in the morning. I have even been known to make a pie or a galette out of this rosy fruit. But I have to admit, the less that I do to the apricots, the more that I enjoy them. Take broiling for instance:

This recipe is so simple—as many of my recipes for summer tend to be. I make these broiled apricots with cake crumbs. I happened to have a pound cake lying around, but you can make this recipe with plain cookie crumbs, or even graham cracker crumbs would work. Make a sort of paste from the few ingredients listed, place the filling in the holes left in the apricot where the pit used to be, and broil for a few quick moments.

Yes, having the oven for even a second may seem too much to bear, but what you will have in the end, will be well worth it. These apricots are wonderful on there own, and stupendous with a scoop of good vanilla ice cream.

Broiled Apricots

6 apricots, washed
½ cup cake crumbs
2 tablespoons butter, softened
2 tablespoons honey

Turn on the broiler, and arrange the shelf to the top third of the oven.

Split each apricot in half. Remove the pit, and place, cut side up, on an oven safe dish. In a small bowl, mix crumbs, butter, and honey, until well blended. Mixture should resemble a paste. Equally fill eat apricot cavity with cake mixture.

Place pan under the broiler for approximately 3-5 minutes. Watch closely, so apricots do not burn. Enjoy!


Adrienne Kane is a writer and photographer. She is the author of a memoir, Cooking and Screaming, and the food blog,


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