Baked apricots with almond biscuits
Apricots are the tastier orange color fruit of the summer and baked with amaretti, the Italian divine biscuits, is a perfect summer dessert for the whole family.
24 large apricots (about 4 per person), stoned and halved
2 tbsp. caster sugar
500 gr. greek yogurt
6 tbsp. apricot jam
Preheat the oven to 200 degrees.
Place the prepared apricots in an oven-proof dish and sprinkle the sugar over the top with a little water, about 4 tablespoons.
Bake for 15 to 20 minutes, or until the fruit is soft and has just started to collapse but still retains its shape. Allow to cool.
Crumble 2 amaretti biscuits into the bottom of each serving bowl.
Stir the apricot jam through the yogurt, so it is marbled, do not over mix.
Spoon the apricot yogurt mixture over the amaretti biscuit crumb base and then top with the cooked apricots, layering them if necessary.
Just before serving the desserts, crumble the remaining amaretti biscuits over the top of the apricots and serve straight away with a glass of dessert wine !