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Journal of Inspired living

BBQ Apricots with Lime and Coconut Yoghurt and Maple Toasted Pecans Recipe


Grilled apricots

Credit: Christie Connelly

This is the perfect way to end a summer barbecue: light, fresh and a little bit creamy. It also works equally well with peaches or pineapple.

Serves: 4 as a light dessert

Ingredients

Method

  • ½ cup pecans
  • ¼ cup maple syrup, plus extra to garnish
  • 1 cup coconut yoghurt
  • 1 tsp vanilla bean paste
  • 1 tsp lime zest
  • 8 very ripe apricots (or 16 tinned apricot halves)
  1. Preheat oven to 180°C.
  2. Place pecans on roasting tray and pour over maple syrup. Mix to combine and spread out in single layer. Roast for 3–5 mins, until lightly toasted, watching carefully so they don’t burn. Set aside to cool.
  3. Mix together coconut yogurt, vanilla and lime zest in small bowl. Chill in fridge until ready to serve.
  4. Slice apricots in half and remove stones. If using tinned apricots, drain and pat dry with paper towel. Place all halves flesh down on barbecue or griddle pan and cook for 2 mins until grill marks appear. Turn and cook for a further 2 mins.
  5. To serve, place 4 apricot halves on each serving plate and top with yoghurt mixture, pecans and a little extra maple syrup.



 

Christie Connelly

Christie publishes the popular Australian food blog Fig & Cherry featuring healthy, family-friendly meals and sweet treats with mouth-watering photography to match. Christie draws recipe inspiration from her Hungarian and Lebanese heritages, her travel adventures and, of course, the amazing fertile soil of the Northern Rivers with its abundance of local organic fruits, vegetables, delicious native produce and healthy free-range-reared animals. Her passion is educating parents, grandparents and carers how to shop for, prepare and cook healthy, nutritious food and to encourage children to enjoy it as well.