Recipe information
Yield
serves 4
Ingredients
4 1/2 teaspoons unsalted butter, softened, plus more for the dish
1/4 cup whole almonds, skin on
3 tablespoons packed light-brown sugar
6 apricots, peeled, halved, and pitted
Preparation
Step 1
Preheat the oven to 400°F. Butter a 9-inch-square baking dish. Process the almonds and brown sugar in a food processor until the almonds are finely chopped. Add the butter; process until just combined.
Step 2
Place the apricot halves, cut sides up, in the buttered baking dish. Cover the top of each apricot half with almond mixture. Bake until the apricots are soft and the almond mixture is deep golden brown, 15 to 20 minutes. Transfer 3 apricot halves to each serving plate. Serve warm.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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