Roasted Apricots with Blackberry Sage Syrup
Healthy 5-ingredient dessert made with fresh apricots and blackberries. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol and paleo diets.
10 minutes
10 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 316 |
| Fat: | 2 g |
| Carbohydrates: | 75 g |
| Protein: | 8 g |
| Cholesterol: | 0 g |
| Sodium: | 1 mg |
| Fiber: | 1 g |
| Sugars: | 16 g |
| Calculated per serving. | |
by Beth Chen
Serves: 4
Ingredients
- 777 Apricots, Fresh (halved and pit removed), Fresh
- 888 Blackberries
- 222 Sage, Fresh leaves, Fresh
- .25 cup.25 cup.25 cup Honey
- .25 cup.25 cup.25 cup Water
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 400 degrees.
- Baked the apricots in two ramekins for about 10 minutes. You can also use a shallow baking dish if you don't have ramekins.
- Meanwhile you can make the apricot glaze by mushing the blackberries in a small saucepan.
- Next add the sage, honey and water then bring to a boil over medium heat.
- Reduce the heat to low and let simmer for about 10 minutes or until the liquid has thickened.
- Remove the sage leaves before drizzling over the roasted apricots.
- Serve.
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