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Caramelized Apricots

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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23 Responses

  1. Peter G

    Great dessert Ivy and good luck with the joust. I agree, the doantions go to a great cause…I just chipped in and it was very easy (and straight form the pay pal account too)….Btw, I heard you on the GCC podcast! “Happy B’day” in Greek never sounded better! Hope you’re well.

  2. Ivy

    OMG Peter, I hope you had a good laugh at my English. Thanks for all the other things you say. I checked you out today but still no recipe.

  3. StickyGooeyCreamyChewy

    Great minds must think alike! I just posted about a carmelized peach ice cream. Your apricots look wonderful! I love using fruit this way. It gives it such sweetness and rich flavor!

  4. Ivy

    Hi stickygooeycreamychewy and thanks for visiting. I have seen you around in friends’ blogs and I am glad you visited. I shall come and taste your ice-cream.

  5. Lulu

    Lovely symbolism in your photo.

    I’m making a big batch of kahlua to give to my dad for Father’s Day. He and my mom put it on ice cream and they go through surprising amounts of it.

    The apricots look scrumptious. I’ll have to do something like this for them soon as a change from kahlua. I suppose they’d keep for a few days in the refrigerator so they could be eaten a bit at a time?

  6. Ivy

    Hi Lulu, that’s very thoughtful of you to make Kahlua for your dad. I’m looking forward to seeing your post as I’ve never made Kahlua before. You can keep the apricots for a few days in the refrigerator.

  7. click

    thank you, dear ivy, for a lovely click, and for your support and generosity.

  8. Ivy

    Thank you Bee and Jai, it was a pleasure.

  9. Bobby

    the caramelized apricots sound great. I love the idea of adding lemon or lime juice!

  10. Emiline

    Yum! This looks great. You have my vote for sure!

  11. Ivy

    Hi Bobby. The addition of lemon juice to syrup prevents the sugar from crystallizing.

  12. Ivy

    Hi Emiline. Thanks for the vote of confidence.

  13. Lisa

    I just put up an apricot recipe on my blog too. Mine is a breakfast dish, though it is sort of decadent too.

  14. JennDZ - The Leftover Queen

    This is really beautiful in so many ways Ivy. I am honored that you chose to use this recipe for the Joust!

  15. Ivy

    Lisa I saw your recipe, it’s yummy.

  16. Ivy

    Jenn, thank you so much for saying so. I think I managed to send you my entry.

  17. Núria

    A great post Ivy! Wishing you all the luck in the Joust 😀

    I still have to buy my appricots for the joust and have no idea what to cook!

  18. Passionate baker...& beyond

    You will never believe this, coincidence of sorts, but I just posted a meringue dessert with poached apricots & whipped cream…& the post was in honour of Bri too. YAY Ivy…I was envious of all the Maninas winners of the book; am SO GLAD you got a copy & are putting it to such great use. I’ve also contributed from the small amount I held in my paypal amount; unfort that was last month & I’ve already bid. Would have loved to bid for this one! never mind…this is a great post Ivy…LOVE IT!! *HUGS* to you girl!

  19. Ivy

    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.

  20. toontz

    Simple and delicious! Great job!

  21. Bellini Valli

    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

  22. Cakelaw

    Great recipe and great post for Bri, Ivy.

  23. Mario & Michelle

    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.