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Spicy Baked Apricots

Spicy Baked Apricots

It’s so cold here. Definitely not salad weather. Although I have been making a brown rice version of the quinoa tabbouleh, it’s cold but I add extra dressing and it’s very filling – important for cold days I feel.

When it’s cold like this my sweet tooth sharpens. I’m trying to cut down on saturated fat, but I still want to have something good and sweet for these dark chilly evenings. I’m trying to come up with some nice and easy vegan desserts.

At first I had this idea of baking peaches in ginger wine. I never got around to making it because I kept using the ingredients for other things. Then one evening searching around for somethings that would make a dessert I found a tin of apricots in fruit juice  and I had some stem ginger in syrup. There were just two piece of ginger left but the syrup was still there to use. I also had some bananas and ground almonds – I pretty much always have these to hand. So I made a simple simple dessert by pouring the tinned apricots in juice in to a pie dish, pouring the syrup from the stem ginger on top of this and topping with mashed bananas, ground almonds and cinnamon. So simple and surprisingly tasty.

This is pretty much the same thing except this time I grated some of the stem ginger (most of the stem ginger) and added it to the apricots. They add a lovely bit of heat to the pudding. I also baked these in individual ramekins but it works just as well in one pie dish.

Here I also suggest a topping of a splash of coconut milk. Coconut does blend nicely with the flavours here. But being totally honest, my main reason for adding it in the beginning was just that I thought it would probably look well in the photos. I think it tastes well both ways. Because I am looking to reduce fat (and even though coconut milk isn’t considered to be “bad fat”) for myself I prefer it without the coconut.

First dessert of 2016. Very simple, very tasty and vegan. Hope you like it.

ingredients for spicky baked apricots
Ground almonds, mashed banana, ground cinnamon, tinned apricots in fruit juice, stem ginger in syrup and a little coconut milk.
pots of apricots and ginger
Adding the grated stem ginger gives this pudding a nice bit of spicy heat – perfect for these freezing winter evenings.
puddings ready for baking
Ready for baking
puddings out of oven
Straight out of the oven – lovely sweet ginger smell.
spicy baked apricots
Spicy baked apricots – good enough all by itself.
optional topping
With a splash of coconut milk, a sprinkle of cinnamon and a little pinch of some grated candied ginger.


Get the full recipe here >>

More Baked Apricot recipes from around the web

Baked Buttered Apricots from Jocasta Innes’ The Pauper’s Cookbook

This isn’t vegan. It’s loaded with butter and lots and lots of sugar. But this is what I was craving when I came up with the Spicy Baked Apricots. Honestly the spicy baked ones are pretty good and a much healthier dessert – but the baked buttered ones are baked in butter, sugar and cinnamon on bread that turns all lovely and pastry like… Hmm – is it any wonder I need to food blog in order to force myself to eat healthily?

Good Food’s Pavlova with roasted apricots, vanilla, blackberries and lemon curd

This looks divine! I think I might make a simpler, slightly lower in fat and sugar version of this. Instead of using a mix of mascarpone and lemon curd for the filling what about a mix of natural yoghurt, cream, lemon, mint and stem ginger in syrup (this is a mix I’m very fond of). Just a thought. Although I like the way you could use up the yolks left over from making the meringue to make the lemon curd.

The recipe also calls for verjuice – which apparently is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit. You bake the apricot in a good splash of this. I’ve no idea where I’d buy it so I think I might use a good splash of dry white wine or some apple juice with a good squirt of lemon as substitutes.

Whatever way I make this though I strongly suspect I’ll love it.

3-Ingredient Apricot Shortbread Crisp – paleo & vegan with low carb option from Whole New Mom

So this is a healthier dessert option but it sounds – and looks – pretty gorgeous. If you like crumble – I do – it sounds like this should be right up your street.

The recipe uses coconut butter and includes a link on how to make it at home. Apparently if you blend shredded coconut in a high powered blender it will make coconut butter. I don’t have a high powered blender and I haven’t actually seen coconut butter in the shops so I think I might use a topping of mashed banana, desiccated coconut and maybe some other type of nut instead. I might add some strawberries too. Oh I’m getting eager to try this. Just have to wait till apricots are in season.

Vanilla and Thyme Baked Apricots Recipe by Annie Rigg

Another healthy option. I would never have thought of using thyme in a dessert so I’m intrigued by this one. The apricots are baked in honey but if you wanted to make it vegan you could use a simple sugar syrup instead.

I can’t really imagine what this is going to taste like – I’m thrown by the addition of thyme. But if it works, and I’m sure it does, it should make a great dessert option for summertime.

Poached Apricots with Lavender and Mascarpone from Kimberley Hasslebank’s Vibrant Food

Yes, these apricots are poached not baked but they just looked so dainty in the photo I couldn’t resist. You infuse some water with lavender, then use the infused water and honey to make a poaching syrup for your apricots. Sounds like a great mix of delicate flavours.