An incredibly easy and delicious dessert that’s also gluten-free and relatively healthy. Choose apricots just under ripe, you don’t want them too soft. Peaches and nectarines also work well.
Equipment: You will also need a shallow ovenproof dish.
PREPARATION TIME: Less than 30 mins
COOKING TIME: 10 - 30 mins
SERVES: 4-6
INGREDIENTS
For the pastry
- 6 ripe-but-firm apricots, halved and stones removed
- 6 tbsp Marsala Wine
- 3 tbsp Demerara Sugar
- 50g amaretti biscuits, finely crushed
- 25g butter, plus extra for greasing
- 25g Flaked Almonds
METHOD
- Preheat the oven to 200C/180C Fan/Gas 6 and grease a shallow ovenproof dish with butter.
- Arrange the apricots, cut-side up in the dish. Spoon over 4 tablespoons of Marsala wine.
- Measure the sugar, crushed biscuits and butter into a small bowl. Rub together using your hands until the mixture looks like crumble.
- Top the apricots with the crumble and sprinkle with flakes almonds.
- Bake for about 15 minutes, then spoon over the remaining 2 tablespoons of Marsala wine. Put back into the oven for another 5 minutes, or until soft and golden-brown.
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BBC Food - Mary Berry