Broiler-Kissed Apricots with Sweet Vanilla Glaze
-6 apricots (12 halves), pitted
-1/2 cup hot water
-1/2 granulated sugar
-1 Tablespoon vanilla extract
-berries for garnish, if desired
Switch oven to BROIL setting and turn on. Slice 6 fresh apricots in half, leaving the peels on. Remove pits. Place apricot halves in a deep, broiler-safe pan.
Depending on how soft or firm you prefer your fruit (and how ripe it was to begin with), you can prepare the apricots one of two different ways:
1.) Arrange halves pit-side-up to keep a firmer bite, or
2.) flip them over (pit-side-down) to absorb more moisture and soften up.
After placing the apricots in the pan, take a measuring cup with a spout and fill with about 1/2 cup very hot tap water. (Or you can take lukewarm water and nuke it for about 45 seconds.)
To the water, add 1/2 cup granulated sugar and 1 Tablespoon vanilla extract. Stir the mixture until sugar dissolves, forming a thin syrup.
Pour syrup over the apricots in the pan. If you’re broiling them center up, be sure to fill the pit cavities with liquid as well. Allow the excess syrup to collect in the bottom of the pan surrounding the fruit.
Broil anywhere from 10-20 minutes, depending on original texture and desired consistency.
If you want, you can garnish the centers with smaller fruits (like berries) at any point, but you might want to let the apricots broil a few minutes first before adding; the berries tend to broil (and scorch) faster than the firm apricots.
(You can alternatively just garnish the completely cooked fruit with berries after it comes out of the oven, or leave the garnish out altogether. Doesn’t matter.)
Remove from oven when first tan spots begin to appear in apricot flesh, or earlier if a portion looks like it is threatening to scorch or blacken.