Grilled Apricots with Almond Cream and Fregolotta
Grilled Apricots with Almond Cream and Fregolotta is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Toast almonds on a rimmed baking sheet, tossing once, until golden brown and fragrant, 6–8 minutes.
Let cool; pulse in a food processor until mostly finely ground but there are still bits of almond.
Mix almonds, flour, sugar, cornmeal, and salt in a large bowl, then add butter and vanilla and almond extracts and work in with your fingers or the handle of a sturdy wooden spoon.
Scatter crumble, trying not to break it up too much, on a rimmed baking sheet and bake, tossing halfway through, until golden brown, 20–25 minutes.
Prepare a grill for medium heat.
Brush the cut side of each apricot half with oil and grill apricots, cut side down, until lightly charred and juices start to seep out of fruit, 6–8 minutes.
Using a metal spatula, carefully turn apricots and grill a minute or so until the other side is lightly charred.
Transfer to a plate.
Using an electric mixer, beat cream in a medium bowl until medium peaks form.
Fold in almond extract, if using.
Divide warm apricots among plates.
Spoon some whipped cream on top.
Drizzle with honey and scatter fregolotta crumble over.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.