Summary
This light summer dessert uses honey to soften the natural tartness of apricots. As the fruit warms on the grill, it turns soft and juicy and takes on just a touch of smokiness. Meanwhile, strawberries are macerated with citrus and herbs to yield a fresh, summery sauce. The two fruits meet up over pillowy angel food cake slices—or pound cake, if you prefer—for a light fresh-fruit dessert.
Special equipment: You will need a pastry brush for this recipe.
What to buy: Rosemary adds a distinct herbal flavor to the strawberry mixture, but it can be omitted if you like. Plums can be substituted for the apricots in this recipe.
Ingredients
- 1 pound strawberries, washed, hulled, and medium dice
- 1/4 cup granulated sugar
- 1/2 teaspoon finely grated orange zest (from about 1/2 medium orange)
- 3 tablespoons freshly squeezed orange juice
- 3 tablespoons finely chopped fresh mint leaves
- 1 teaspoon finely chopped fresh rosemary leaves (optional)
- 2 tablespoons honey
- 1 1/2 teaspoons water
- 8 medium apricots (about 1 pound), halved and pitted
- 1 angel food cake, sliced into 16 pieces