5-Minute Maple and Thyme Skillet-Roasted Apricots

Let me just get the obvious out of the way because I know what you’re thinking: what am I doing here? Shouldn’t I be at the beach or something?
It’s summer after all, so leaving home (even if it’s air conditioned) and spending time outside, in the shade, is (almost) mandatory.
So again, why am I sitting in front of my laptop on a sunny August afternoon?
These are valid questions, but you see, there is history here, a prolonged history of recipe testing/creating which cannot be stopped.
Not even by the call of the beach.

I’ve spent the last couple of weeks collecting berries (raspberries and blueberries in particular) and stone fruits (doughnut peaches, nectarines, plums, and apricots) at the farmers market like a crazy person.
I just can’t get enough.
Some fruits make summer all the more special and when you have an overabundance of fruit you need to use them up before they go bad. So cooking/baking becomes a compelling ritual.

Apricots are definitely one of my favorite fruits; they are sweet, fragrant rich and a true gift of nature.
There are many things you can do with them: crisp, compote, cake and — needless to say it — eat ‘em right out of hand. Roasting is also such a quick and yummy way to prepare them; if you have never done it before, you should totally give it a try.

These Maple and Thyme Skillet-Roasted Apricots are lovely little things and are light enough for a breakfast, but sweet and decadent enough to pass for a rather guilt free dessert as well served with a scoop of vanilla ice-cream.
They melt in your mouth and are loaded with sweet summer flavor.
The apricots are roasted just until tender with a hint of maple syrup while the thyme creates the most fragrant apricot experience.

Now, my apricots were still a little firm and not quite ready to be eaten. So they still had a bit of a tangy note to them. The more ripe your apricots are, the sweeter this treat will be, so be sure and keep that in mind.
Now go make some!

5-Minute Maple and Thyme Skillet-Roasted Apricots                                                        Print this recipe!

Ingredients
Serves 2

8 apricots, pitted and halved
1 tablespoon butter
1 tablespoon granulated sweetener of choice (I used coconut sugar)
1 tablespoon maple syrup (or mild tasting honey)
4 sprigs of thyme

Directions

Melt butter in a large skillet over medium heat. Add granulated sweetener and cook until dissolved. Add apricots skin side up and cook for 3 minutes.
Drizzle with maple syrup, sprinkle with thyme, flip the apricots, and cook for two further minutes.
Transfer to a plate and serve over Greek yogurt, ice cream, panna cotta, or eat on its own.

Nutrition facts

One serving yields 167 calories, 7 grams of fat, 29 grams of carbs, and 2 grams of protein.