Apricot, Molasses, Ginger

The Washington Post, July 5, 2006

• • Cuisine: Italian
• • Course: Dessert

Summary:

This combination of a slender and tangy ginger slice with the ripe apricot and rich, dark molasses is unusual, but it works quite well. For easier cleanup, line the baking dish with aluminum foil.

4 servings

Ingredients:

• • 2 to 3 tablespoons unsalted butter, cut into bits
• • 1 1/2 pounds (about 8) apricots, halved and pitted
• • Very thin slices from a 2-inch piece ginger root
• • 1 lemon (juice only)
• • 5 tablespoons molasses
• • 2/3 cup creme fraiche (may substitute nonfat fromage blanc)

Directions:

Use some of the butter to lightly grease a shallow baking dish or rimmed baking sheet. Lay the apricot halves in the dish, cut side up. Place a slice of ginger on each one, with a small piece of butter and 1 teaspoon molasses. Bake for 30 minutes or until the tops have browned edges. Serve warm, topped with a small dollop of creme fraiche.

Recipe Source:

Adapted from "Italian Two Easy: Simple Recipes From the London River Cafe," by Rose Gray and Ruth Rogers (Clarkson Potter, 2006, $37.50).

244 calories, 13g fat, 8g saturated fat, 34mg cholesterol, 78mg sodium, 30g carbohydrates, 1g dietary fiber, n/a sugar, 4g protein.