Isabelle’s Roasted Figs and Apricots (from the blog www.weight-plume.fr)
A simple, vitamin-packed summer recipe for a light, gourmet dessert. With cicadas singing in the background, it’s pure seasonal bliss!
Wash the fruit. Halve apricots and remove pits; quarter figs lengthwise.
Arrange cut-side up in a dish. Drizzle with honey; add rosemary sprigs.
Bake at 190°C for 15 minutes until soft and caramelized.
Toast almonds and pistachios in a hot pan, stirring until golden.
Serve warm in bowls, topped with nuts—best enjoyed fresh!
Variation: Swap figs for peaches.
