Roasting apricots turns them into little flavor bombs, perfect for spooning over vanilla ice cream, waffles, or a slice of pound cake.
|8||apricots (large, halved, pits removed and reserved)|
|1⁄3 c||wildflower honey|
|1 T||lemon juice|
Preheat the oven to 200˚F. Arrange the apricots cut side up in a pan just large enough to hold them in a single layer. Bake for 1 hour, until tender and slightly dried out.
While the apricots are in the oven, smash the resrved pits with a meat pounder or something similar. Remove the seeds and discard the shells. Place the seeds in a small saucpan with the honey and 1/2 cup of water. Bring to a simmer over medium heat, and cook until reduced to 1/2 cup. Stir in the lemon juice and a pinch of salt. Strain through a fine mesh sieve into a bowl.
Preheat the boiler. Spoon the glaze over the baked apricot halves and broil, basting them with glaze, for about 5 minutes. Serve hot or at room temperature. These are even better the next day. Stored in their juices and covered and refrigerated, these will keep for weeks.