Jamie Oliver 5 Ingredients Baked Apricots is made with flaked almonds, tinned apricot halves, runny honey, eggs, and dark chocolate. This delicious dessert recipe creates a tasty pudding that takes about 40 minutes to prepare and can serve up to 8 people.
This Baked Apricots Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 300g flaked almonds
- 2 x 411g tins of apricot halves in juice
- 250g runny honey
- 3 large eggs
- 50g dark chocolate (70%)
How To Make These Baked Apricots:
- Preheat the oven: Preheat your oven to 180°C.
- Blend the almonds: Place 270g of flaked almonds in a food processor and whiz until they are super-fine.
- Prepare the apricots: Drain the apricot halves, saving the juice. Arrange the apricots in a large baking dish and pour the reserved juice into the food processor.
- Make the almond mixture: Add 100g of honey, 3 tablespoons of olive oil, and the egg yolks (reserve the whites for later) into the processor. Whiz until smooth, then pour the mixture evenly over the apricots. Bake for 25 minutes.
- Make the meringue: With 10 minutes left, whisk the egg whites with a pinch of sea salt until stiff. Heat the remaining honey with 1 tablespoon of water until boiling, then slowly pour it into the whisked egg whites while still mixing. Whisk for 6 more minutes until the bowl cools.
- Finish the dish: Remove the baking dish from the oven, spoon the meringue over the apricots, and scatter the remaining flaked almonds on top. Bake for another 5 minutes. Melt the dark chocolate and drizzle it over the top before serving.
Recipe Tips
- Whiz the almonds finely: Make sure to blend the flaked almonds until super-fine, as this will create a smoother frangipane layer.
- Reserve the apricot juice: Don’t discard the apricot juice—it’s essential for adding extra flavour to the almond mixture.
- Boil the honey carefully: When heating the honey for the meringue, be cautious to pour it slowly while whisking to avoid scrambling the egg whites.
- Melt the chocolate gently: Melt the dark chocolate over low heat or a double boiler to prevent burning and ensure a smooth drizzle.
How To Store Leftovers
Store leftover baked apricots in an airtight container in the fridge for up to 3 days.
Nutrition Facts
- Calories: 440 kcal
- Fat: 29.5g
- Saturated Fat: 3.8g
- Protein: 11.2g
- Carbohydrates: 34.5g
- Sugars: 33.4g
- Salt: 0.3g
- Fibre: 0.5g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Celebration Cake
- 5 Ingredients Lemon Sherbet
- 5 Ingredients Kinda Baklava
- 5 Ingredients Pistachio Panna Cotta
Jamie Oliver 5 Ingredients Baked Apricots
Description
Jamie Oliver 5 Ingredients Baked Apricots is made with flaked almonds, tinned apricot halves, runny honey, eggs, and dark chocolate. This delicious dessert recipe creates a tasty pudding that takes about 40 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 180°C.
- Blend the almonds: Place 270g of flaked almonds in a food processor and whiz until they are super-fine.
- Prepare the apricots: Drain the apricot halves, saving the juice. Arrange the apricots in a large baking dish and pour the reserved juice into the food processor.
- Make the almond mixture: Add 100g of honey, 3 tablespoons of olive oil, and the egg yolks (reserve the whites for later) into the processor. Whiz until smooth, then pour the mixture evenly over the apricots. Bake for 25 minutes.
- Make the meringue: With 10 minutes left, whisk the egg whites with a pinch of sea salt until stiff. Heat the remaining honey with 1 tablespoon of water until boiling, then slowly pour it into the whisked egg whites while still mixing. Whisk for 6 more minutes until the bowl cools.
- Finish the dish: Remove the baking dish from the oven, spoon the meringue over the apricots, and scatter the remaining flaked almonds on top. Bake for another 5 minutes. Melt the dark chocolate and drizzle it over the top before serving.
Notes
- Whiz the almonds finely: Make sure to blend the flaked almonds until super-fine, as this will create a smoother frangipane layer.
- Reserve the apricot juice: Don’t discard the apricot juice—it’s essential for adding extra flavour to the almond mixture.
- Boil the honey carefully: When heating the honey for the meringue, be cautious to pour it slowly while whisking to avoid scrambling the egg whites.
- Melt the chocolate gently: Melt the dark chocolate over low heat or a double boiler to prevent burning and ensure a smooth drizzle.
Jamie Oliver 5 Ingredients Baked Apricots