Gluten Free, Vegetarian
BBQ Grilled apricots & almond macaroons
20 mins
Intermediate
6 Servings
A BBQ pudding? Yes please! In this simple dessert we harness the power of our grill to first chargrill and then stew down our stone fruits alongside some delicious blueberries and serve them with a simple almond macaroon also done on the grill.
Brilliant Bases Used In This Recipe
About This Recipe
A BBQ pudding? Yes please!
In this simple dessert we harness the power of our grill to first chargrill and then stew down our stone fruits alongside some delicious blueberries and serve them with a simple almond macaroon also done on the grill.
Nutritionally, we are using just a dash of natural maple syrup here to bring out the natural flavours of the fruits. Apricots are high in antioxidants, can help promote gut health and have heart protective properties.
We’ve married them with blueberries for both a flavour enhancement but also as we’ve added cardamom to the cookies. Cardamom and blueberries together have been shown to help boost natural killer cells – a type of immune cell that can help fight cancer.
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Ingredients
For the fruit
12-14 apricots
100g/4oz blueberries
Dash of maple syrup
For the macaroons
2 egg whites
150g/5oz caster sugar
150g/5oz ground almonds
5tsp flaked almonds
0.5tsp ground cardamom
For the Crème Chantilly
250ml/9oz double cream
1g ground cardamom
Splash of rum (optional)
0.5tsp vanilla extract
Nutrition Per Serving
Calories
560
Fats
42G
Carbs
32G
Protein
14G
Method
Light your BBQ and allow the charcoal to stop flaming and turn white
Make your dessert before you make anything else to ensure the grill is clean from meat juices
Split the apricots and destone, lightly spray with oil to stop them sticking and place them flesh down first to caramelise
Flip over after 2-3 minutes and cook skin side a further 2-3 minutes
Remove to a heat proof dish, add the blueberries and maple syrup, cover and place on a rack or cooler part of the grill to keep warm and gently stew out
The macaroons can be made in advance if desired
Whisk the egg whites until soft peaks are formed
Fold the sugar, ground almonds and cardamom together
Fold the dry mix into the eggs, being careful not to remove the air
Spray a jam tart or muffin pan with a little oil, divide the mixture into 12 and place one in each receptacle
Cover and place on the grill (or in the oven) for 5 minutes or so
Flip and cook on the other side for a further 5 minutes
Whip the double cream to peaks and add the rum, vanilla and cardamom
Place the stone fruits in a serving tray and surround with the macaroons, daub with the cream to serve
