Baked apricots and prosecco

Stone fruit is such a happy summer sight.

Whether it’s peaches or, my personal favorite, apricots, they taste sweet and sunny.

And once you infuse them with the smooth flavors of mint, juniper, elderflower, and the sparkle of prosecco…

Tips: Topped with some slivered almonds or crushed ginger cookies, this makes a lovely light crumble alternative or a festive sundae topping.

Baked apricots and prosecco

You’ll need:

• 6-7 apricots, halved
• 1/2 cup prosecco
• 3 T St Germain elderflower liqueur
• 5-6 juniper berries
• juice of 1/2 lemon
• 1/2 t of vanilla bean paste
• about 3 full T of raw sugar
• 2 T fresh minted, roughly chopped ( + 1 T more for later)

1. Use a stove and ovenproof baking dish that can fit the apricots somewhat snugly (if there is more space, that’s okay too). Preheat oven to 350F.

2. Sprinkle sugar on the bottom of the baking dish. Add in the lemon juice and all the other flavorings and layer apricots, cut side down, in the dish.

3. On the stove top, bring syrup to a simmer on low heat and let reduce slightly.

4. Take the apricots off the stove top, “baste” in the syrup and bake in the oven for a further 15-20 minutes until just tender. Add in the extra mint and let stand and infuse before serving.