Apricots grill nicely, because even a lot of heat and smoke won’t overwhelm their natural tanginess. And they have enough moisture that you can’t really burn them.
I put them right over the coals, at a low to medium heat, for a few minutes, turning once. I usually sprinkle a bit of brown sugar over them first. The sugar will burn, but that’s part of the flavor profile.
Grilling an apricot even has the ability to turn a mediocre grocery store apricot into something truly special!
The perfect accompaniment is a chilled glass of Tokaji desser wine. Tokaji is the famous dessert wine of Hungary, with noble rot concentrating the sweet tanginess of the grapes and producing distinct apricot notes with a little bit of herbal undertone.
It is the perfect late spring/early summer dessert for a grilled meal.
I put them right over the coals, at a low to medium heat, for a few minutes, turning once. I usually sprinkle a bit of brown sugar over them first. The sugar will burn, but that’s part of the flavor profile.
Grilling an apricot even has the ability to turn a mediocre grocery store apricot into something truly special!
The perfect accompaniment is a chilled glass of Tokaji desser wine. Tokaji is the famous dessert wine of Hungary, with noble rot concentrating the sweet tanginess of the grapes and producing distinct apricot notes with a little bit of herbal undertone.
It is the perfect late spring/early summer dessert for a grilled meal.
