Roasted Apricots with Blackberry Sage Syrup
Healthy 5-ingredient dessert made with fresh apricots and blackberries. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol and paleo diets.
- 7 Fresh Apricots halved and pit removed
- 8 Blackberries
- 2 Fresh Sage leaves
- 1/4 cup Honey
- 1/4 cup water
Preheat oven to 400 degrees.
Baked the apricots in two ramekins for about 10 minutes. You can also use a shallow baking dish if you don’t have ramekins.
Meanwhile you can make the apricot glaze by mushing the blackberries in a small saucepan.
Next add the sage, honey and water then bring to a boil over medium heat.
Reduce the heat to low and let simmer for about 10 minutes or until the liquid has thickened.
Remove the sage leaves before drizzling over the roasted apricots.
Serving: 1serving | Calories: 96kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 170mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1180IU | Vitamin C: 7mg | Calcium: 8mg | Iron: 1mg