Kamado-roasted apricots
Simple yet utterly indulgent, roasted apricots on the kamado become an instant dessert: direct heat caramelises the flesh and concentrates its natural sugars, while warm honey, creamy ricotta and toasted almonds finish it off for a summer dessert that looks as good as it tastes.
Ingredients
The success of this recipe depends on choosing perfectly ripe apricots and cooking them quickly over high heat—just enough to sear and caramelise the flesh.
- 8 ripe apricots, halved and stoned
- 1 tablespoon of neutral oil
- 4 tablespoons of honey
- 30 g flaked almonds
- 200 g ricotta or mascarpone
- 1 handful of fresh raspberries
- A few mint leaves (optional)
Preparation
Step 1: Prepare the apricots
Cut the apricots in half, remove the stone, and lightly brush the cut sides with neutral oil.
Step 2: Toast the almonds
Toast the flaked almonds in a dry pan for a few minutes, until lightly crisp and fragrant.
Step 3: Prepare the ricotta
Loosen the ricotta or mascarpone slightly with a fork to achieve a smooth texture that is easy to pipe or spoon.
Master direct cooking on the kamado
Apricots need high, brief heat—just enough to sear and caramelise the flesh without cooking them through. To make this recipe, you will need:
Step 1: Preheat over direct heat
Bring the kamado up to high heat and let the cast-iron grill heat for a few minutes.
Step 2: Grill the apricots
Place the apricots cut-side down on the hot grill and leave to grill for 2 to 3 minutes, until you see lovely caramelised grill marks.
Step 3:\u00a0Remove from the heat
As soon as the flesh is marked and lightly caramelised, remove the apricots from the grill: they should remain firm in the centre; further cooking is unnecessary for this fruit.
Step 3: Warm the honey
Meanwhile, warm the honey in the cast-iron pan with the toasted almonds, until it becomes slightly runny.
Do not move the apricots once they are on the grill: leaving them in place allows the caramelised grill marks to form properly, without sticking.
Serving and pairings
Plate the warm apricots, add a few quenelles of ricotta, scatter over fresh raspberries and toasted almonds, then drizzle generously with warm honey. Finish with a few mint leaves.
- A squeeze of lemon juice to lift the flavours
- A few crunchy biscuits on the side
- A sweet white wine or an iced tea
Why apricots on the kamado?
The kamado’s intense heat caramelises the apricot flesh in just a few minutes, bringing out concentrated aromas and a melting texture, without ever masking the fruit’s natural freshness.
- Quick caramelisation, without overcooking
- A light dessert, naturally sweet
- Beautifully presented, perfect for a meal with friends
No more desserts that take ages to prepare. Make way for a generous, refreshing dessert in minutes.
Conclusion
Roasted apricots on the kamado prove that a dessert can be simple, quick and wonderfully indulgent. Just a few minutes on the grill, warm honey and a spoonful of ricotta are enough to turn the fruit into the perfect finish to a summer meal.
