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Honeyed Apricots & Burrata - Georgie Eats

HONEYED APRICOTS & BURRATA

This dish is the perfect date night sharer, or something special to whip up when friends are coming round. The jammy apricots roasted to sweet softness pair perfectly with the rich creaminess of burrata. Serve with a few slices of crusty bread and, if you're feeling extra indulgent, a crisp white Negroni.

Prep Time 15 minutes
Cook Time 23 minutes
Servings 2 servings

Ingredients

  • 4 fresh, ripe apricots halved
  • extra virgin olive oil
  • 1 tbsp runny honey
  • 1 tbsp soft light brown sugar
  • 2 garlic cloves finely sliced
  • 2 sprigs of rosemary leaves picked
  • 1 ball burrata drained & left at room temperature for 15 minutes
  • salt & freshly ground black pepper
  • to serve: really great fresh bread

Instructions

  1. Preheat oven to 160°c (fan assisted)/350°f/gas 4.
  2. Combine the apricots, a good glug of olive oil, honey, brown sugar and a good pinch of salt and black pepper in a mixing bowl. Give everything a good mix, then arrange in a baking dish, cut side up and and roast for 15-20 minutes, or until soft all the way through and slightly caramelised.
  3. Meanwhile, you can make the garlicky rosemary oil. Heat 1cm of olive oil in a small pan over a low-medium heat. Once hot, add the sliced garlic and rosemary leaves and cook for 2-3 minutes, or until the garlic is lightly golden. Carefully remove the pan from the heat. It will keep cooking, so only cook until very lightly golden.
  4. Split open the burrata and spoon the jammy, roasted apricots on top. Drizzle over the oil and finish with a good pinch of flaky salt. Eat with lots of really good bread.