Grilled Apricots With Almond Cream and Fregolotta

Name: Grilled Apricots With Almond Cream and Fregolotta
Yield: 8 servings
Ingredients: ½ cup blanched almonds; 1 cup all-purpose flour; ½ cup sugar; ¼ cup fine-grind cornmeal; 2 teaspoons flaky sea salt; ½ cup (1 stick) unsalted butter, melted; 1 teaspoon vanilla extract; ½ teaspoon almond extract; 16 ripe apricots, halved, pitted; 2 tablespoons vegetable oil; 1½ cups heavy cream; 1 teaspoon almond extract (optional); Honey (for serving)

By Samin Nosrat

May 16, 2017

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Peden + Munk

For this dessert recipe, the dough for fregolotta, an Italian cookie, is broken up into small pieces, then baked. And you may end up with some extra. Save it in an airtight container at room temperature for up to three days. It’s great over ice cream and Nutella.

Recipe notes

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