Apricot and Rosemary Skewers

Apricot and Rosemary Skewers
Photo by Petrina Tinsley


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

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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