Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Roasted Apricots with a Rosemary and Hazelnut Crumble
I love the combination of fresh apricots with hazelnuts. In this crumble, the rosemary adds a wonderful savoury note. Make it when you see the first boxes of apricots arrive in the summer. Any leftovers are an instant roasted fruit-and-granola breakfast the next day.
|large apricots, halved
|soft light brown sugar, plus 2 tbsp
|softened unsalted butter
|hazelnuts, roughly chopped
|fresh rosemary, leaves finely chopped
|crème fraîche, Greek yogurt, clotted cream, double cream or ice cream, to serve
From the book