4-7 fresh apricots, halved and pit removed
8 fresh blackberries
2 sage leaves
¼ cup honey
¼ cup water
I love to entertain. I think dinner parties are fantastic, and I wish I could have them more often. The process of thinkingof what I’ll serve, setting the table and timing everything just perfectly really makes me happy. Please tell me I’m not alone in this.
I remember when I hosted my very first dinner party in my small apartment when I was living in Atlanta. At the time, I had a very small Ikea dining table that I shoved into my bedroom so I could rent a longer 6-foot table where I could fit six friends comfortably. For weeks, I planned the menu and the drinks that would accompany each course, making sure I timed everything perfectly. I even had place settings for everyone because I thought it was cool. It was a great evening-but I’ve learned to not be so stressed and meticulous about these sorts of things anymore. I’ve learned that you can throw an awesome dinner party without breaking the bank or making every single thing from scratch.
When I decided to share today’s recipe, I immediately thought it could be a great dessert option at a dinner party. It’s so easy, which means you won’t spend a lot of time in the kitchen preparing it. This dish requires barely any major prep time, and an added bonus is that it looks beautiful. You can serve it with ice cream if you like or enjoy it on its own. If you’ve read this column enough, you know I love a recipe that allows you to make edits and swap things out. So if you don’t like apricots or can’t find them, you can swap them out for peaches. Basically any type of stone fruit will do.
Heat oven to 400 degrees.
Place apricots in a baking dish and bake for 10 minutes. While the apricots are baking, make the blackberry syrup.
Place the blackberries in a small pot and mash using a muddler or the back of a spoon. Add honey, sage and water to the pot; bring to a boil. Essentially, you’re making a simple syrup with fresh fruit.
Reduce the heat, then allow the syrup to simmer for 10-12 minutes or until it thickens just a bit.
Remove the sage leaves from the syrup and drizzle over the baked apricots. Serve by itself or with ice cream or pound cake.
Shawanda Mason is the creator and blogger of Eat.Drink.Frolic. For recipe questions or to chat about eating, drinking or frolicking, she can be reached at [email protected] or by following her on Twitter, Facebook or Instagram. The opinions expressed in this column belong solely to the author, not Nooga.com or its employees.