Apricot and Rosemary Skewers

Apricot and Rosemary Skewers
Photo by Petrina Tinsley


  • 1 ¾ ounces lightly salted butter
  • ½ cup peach liqueur
  • 3 tablespoons honey
  • 12 stalks of rosemary
  • 18 apricots
  • 1 orange

Cut the apricots in two, spear them on the stalks of rosemary, making them overlap. 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. Cook the apricot skewers over high heat for 5 minutes...

View full recipe at Epicurious


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