Apricots, Almonds & Devonshire Clotted Cream on English Muffin Recipe
Excerpted from ‘Bliss on Toast' by Prue Leith
This is the most divine, indulgent and irresistible dessert. Don’t skimp on the cream or jam. Better forgo it altogether than try to make it healthy! It’s best made with ripe fresh apricots. If using canned fruit, roast them anyway — it will deepen their flavor.
- 2 large apricots, or 3 small ones
- 3 Tbsp. butter, half of it melted
- 2 tsp. sugar
- 1 English muffin, split and toasted
- 2 Tbsp. apricot preserves
- 1 Tbsp. sliced almonds, toasted (see tip, below)
- 1 small jar of Devonshire clotted cream, or ¾ cup mascarpone
1. Get the broiler as hot as possible. Halve the apricots, remove the pits and put the halves, pitted side up, on a broiler pan. Brush them with the melted butter and sprinkle with the sugar.
2. Broil, not too close to the elements or gas flame, for 8–10 minutes until brown around the edges. Meanwhile, butter the toasted muffin halves and put them on warm plates. Spread them with apricot preserves and share the apricot halves between them.
3. Sprinkle with the almonds and serve with clotted cream or mascarpone.
Tip: You can toast the sliced almonds in the oven under the broiler pan at the same time as roasting the apricots, but they burn in a flash, so be careful. Safer, probably, to stand over them while you gently turn them in a frying pan, or cook for 3 minutes in the microwave, giving them a stir halfway.
Cook With Prue
Two more recipes from Bliss on Toast for AARP members to try:
Tomatoes With English Pesto on Toasted Focaccia
“I think I prefer this English version of pesto even to the classic Italian basil one.”
Kale, Chile, Burrata and Tapenade on Sourdough
“I like to eat this while the kale is still hot, as I like the contrast with the cold creamy burrata.”
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