Orange & Rosemary Roasted Apricots with Almond Cream

Name: Orange & Rosemary Roasted Apricots with Almond Cream
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: World Cuisine
Ingredients: - 10 Apricots (Halved and pip removed); - Juice of 2 Oranges; - Peel of 1 Orange (Sliced); - 2 - 3 Sprigs Rosemary; - 2 Tbsp Rice Malt Syrup; - 1 Tbsp Arrowroot Flour; - 1 Tsp Vanilla Extract; - 1 Tsp Vanilla Extract; - Pinch of Salt; - 1 Cup Coconut Yoghurt; - 3 Tbsp Almond Butter; - 1 Tsp Vanilla Extract; - 1 Tsp Vanilla Extract; - Optional: 1/3 Cup Vanilla Protein Powder; 3 Tbsp Toasted Almond Flakes

4 steps

Prep:5minCook:25min

A juice and sweet dessert or breakfast to showcase the fuzzy little summer stone fruit.

Updated at: Wed, 24 Jan 2024 20:59:05 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories320.2 kcal (16%)

Total Fat14.7 g (21%)

Carbs44.5 g (17%)

Sugars28.2 g (31%)

Protein7.1 g (14%)

Sodium143 mg (7%)

Fiber6.2 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

Instructions

Step 1

Preheat oven to 180°C

Step 2

Mix together all roasted apricot ingredients (except rosemary) in a large bowl. Transfer to a baking dish and top with the rosemary sprigs. Roast in the oven for 25 - 30 minutes, occasionally shaking the tray, or until the apricots are fork-tender and the surrounding liquid has become a thicker/jammy consistency.

Step 3

Meanwhile, whisk all the ingredients for the almond cream.

Step 4

To serve, dollop the almond cream on a plate and spread with the back of a spoon. Top with the apricots and spoon some of the jammy liquid on top. Garnish with toasted almond flakes and enjoy! Store leftovers in the fridge for 4 - 5 days.