For 4 to 6 people
Easy – cheap
Preparation 20 min
INGREDIENTS
9 apricots
2 tablespoons of honey
Rosemary
Picholine monovarietal olive oil
PREPARATION
Cut the apricots in half, extract the core, set aside.
Preheat the oven to 180°C.
In a saucepan, pour the honey and place the rosemary sprig, melt the honey and infuse the rosemary. While the pan is heating, add a drizzle of Picholine single-variety olive oil.
Remove from the heat, immerse the apricot halves in the preparation to cover them, then place them on a baking tray and put in the oven.
The apricots should brown slightly and melt while retaining their texture.
Serve and enjoy!
