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Caramelized Apricots

Caramelized Apricots

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First of all “Happy Father’s Day” to all the fathers of the world.

If my father were alive I am sure he would appreciate this dessert.

This recipe was created by me out of nothing.   When I saw this week’s Joust ingredients which were apricots butter and ginger the first thing that came to my mind was to make caramelized apricots.

The previous day I had made an ice-cream, in which I used only the yolks. I remembered the meringue I made for the Russian Cake some time ago and how delicious it was, so I decided to make a meringue and store it for future use. I changed the recipe a bit and baked the meringue.   

I served the apricots with ice cream, meringues and whipped cream.  

Note:  You can use the caramelized apricots on top of cheesecake and instead of ice-cream you can mix the whipping cream with Greek yoghurt and honey and decorate with the apricots and syrup.

I’m sending this over for my entry into the Royal Foodie Joust hosted by Jenn, the Leftover Queen.

Caramelized apricots, recipe by Ivy


  • 10 apricots, halved and pitted
  • ¾ of a cup of sugar
  • A few drops of lime or lemon juice
  • 2 spoonfuls of brandy
  • 1 spoonful of shortening
  • ½ teaspoon  grated ginger
  • 1 spoonful of honey
  • A few spoonfuls of water to wet the sugar
  • ½ cup of roasted pecans, crashed


Wash and dry the apricots. In a non-stick frying pan heat the shortening and add the apricots. Add the sugar, brandy, lime or lemon juice, honey, ginger and gently stir and add water so that the sugar gets wet and does not burn.Turn the apricots on the other side and cook until the syrup begins to caramelize.

Remove from the heat to cool down and add the roasted crashed pecans on top.

For the Meringue

  • 5 egg whites
  • 150 grams of sugar
  • 1 cup roasted pecans, crashed
  • a few drops of lemon juice
  • 1 pinch of salt
  • 1 teaspoon vanilla essence


Beat egg whites with a pinch of salt, vanilla essence and sugar until stiff peaks form.

Stir in grated pecans and place on parchment paper and bake each for about 60 minutes on 150°C.

I left it in the oven to until it cooled down and it was so tasty that you could eat it without adding anything else.

See recipe for whipped cream.

The ice-cream recipe will follow.

Putting dessert together:

As a base for the dessert I cut some meringue and placed it in the glass. I added a scoop of ice-cream, 2 – 3 pieces of apricots and 2 spoonfuls of whipped cream and some syrup from the apricots on top.

Kopiaste and Kali Orexi,

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Mario & Michelle

Monday 27th of April 2015

It look very attractive, colourful and appetizing, wishing I had at least one if front of me now…but would prefer 10 :) I will follow and do it at this weekend. Many thanks.


Friday 20th of June 2008

Great recipe and great post for Bri, Ivy.

Bellini Valli

Friday 20th of June 2008

Hey sis...I can't believe that I have missed so many of your posts. They just don't show up in my Goodgle Reader. I am glad that I decided to look further today and read more about Bri and all the support she is getting from the food blogging community. Thank you for donating the book, I am sure that Bri appreciates all that is being done:D


Wednesday 18th of June 2008

Simple and delicious! Great job!


Tuesday 17th of June 2008

Now that reminded me Deeba that I won another book for the Root Source Challenge event, on Pita and never got that book yet. As shall go and see what's going on because I am sure we will have some other donations to make in the future. At least it will serve a good cause. Shall pop over to have a bit of your dessert.

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