Apricot and Rosemary Skewers

From the kitchen of Carly

Halved apricots threaded onto rosemary stalks, charred quickly over high heat, then glazed with a reduced honey-orange syrup spiked with peach liqueur and butter. Sweet, herbal, sticky, and gone in three bites.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 118 apricots
  • 112 stalks of rosemary
  • 13 tablespoons honey
  • 1juice of 1 orange
  • 11 3/4 oz lightly salted butter
  • 11/2 cup peach liqueur

Instructions

  1. Cut the apricots in two, spear them on the stalks of rosemary, making them overlap.

  2. For the syrup, combine the honey with the orange juice, reduce in a saucepan, add the butter and the peach liqueur, reduce again: the texture should be syrupy.

  3. Cook the apricot skewers over high heat for 5 minutes. Serve immediately, coated with syrup.