Maple-Baked Apricots with Rosemary and Sage | Simple Vegan Dessert

Maple-Baked Apricots with Rosemary and Sage | Simple Vegan Dessert

These June apricots bake with maple syrup, lemon, rosemary, and sage until soft and glossy. Serve this simple vegan dessert warm or chilled with dairy-free yogurt, oatmeal, pancakes, or a simple scoop of dairy-free vanilla ice cream.

4 servings | Time: 25 minutes

Ingredients

For the Apricots

• 12 fresh apricots, about 1½ lb. (680 g), halved and pitted

• 3 tbsp. (45 ml) maple syrup

• 1 tbsp. (15 ml) fresh lemon juice

• 1 tsp. lemon zest

• 1 tsp. vanilla extract

• 1 tbsp. (15 ml) melted coconut oil or olive oil

• 2 fresh rosemary sprigs

• 6 fresh sage leaves

• Pinch of sea salt

For Serving

• Dairy-free vanilla yogurt or dairy-free vanilla ice cream

• Oatmeal, pancakes, waffles, or toast

• Extra maple syrup

• Fresh rosemary or sage leaves

• Chopped toasted almonds or pistachios, optional

Directions

1. Preheat the oven to 400°F (200°C). Line a small baking dish or quarter sheet pan with parchment paper.

2. Arrange the apricot halves cut-side up in the prepared pan.

3. Whisk together the maple syrup, lemon juice, lemon zest, vanilla, coconut oil or olive oil, and sea salt.

4. Spoon the maple mixture over the apricots, letting a little collect in the centers.

5. Tuck the rosemary sprigs and sage leaves around the apricots.

6. Bake for 15 to 18 minutes, until the apricots are tender, glossy, and just beginning to release their juices.

7. Let the apricots rest for 5 minutes so the syrup thickens slightly in the pan.

8. Serve with dairy-free vanilla yogurt or dairy-free vanilla ice cream, oatmeal, pancakes, waffles, or toast. Finish with extra maple syrup, fresh rosemary or sage leaves, and chopped toasted almonds or pistachios, if desired.

Make It Yours

For June, keep the maple-herb idea and use the stone fruit that looks best.

• Peaches, nectarines, plums, or cherries can stand in for some or all of the apricots.

• Thyme or basil can replace the sage, and orange zest can replace the lemon zest for a softer citrus note.

• For a breakfast version, spoon the baked fruit over oats or chia pudding.

• For dessert, serve it with dairy-free ice cream and a few toasted nuts for crunch.