Grilled Apricots with Toasted Almond Topping

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I don’t think this recipe could be more perfect for a warm, summer day. It will make for a really great dessert, or maybe even a very special breakfast treat. When you’re at the store picking out the apricots steer clear of any fruit that is hard and tinged with green because it won't develop its full flavor. Fully ripe fruit is soft to the touch, full of juice, and should be eaten as soon as possible. Enjoy this yummy, fruity treat!

Grilled Apricots with Toasted Almond Topping

Ingredients:

- 1/2 cup sliced almonds

- 2 tablespoons O Organics(TM) Unsalted Sweet Cream Butter, at room temperature

- 1 tablespoon O Organics(TM) Granulated Sugar, plus

- 1/4 cup O Organics(TM) Granulated Sugar

- 1 O Organics(TM) large egg, beaten

- 6 firm-ripe apricots, halved and pitted

- 1 pint of your favorite Lucerne(R) Ice Cream (optional)

Directions:

1. Prepare a gas or charcoal grill for direct, medium-high heat (you can hold your hand 1 to 2 inches above the cooking grate only 3 to 4 seconds; visit Safeway.com for complete instructions).

2. Meanwhile, preheat oven to 350 degrees F. Spread almonds in a single layer on a baking sheet and bake until lightly browned, 5 to 7 minutes. Pour onto a counter and let cool.

3. In a medium bowl, mix butter with 1 tablespoon sugar until smooth, then add almonds, remaining 1/4 cup sugar, and salt, and stir to combine. Drizzle in 1 tablespoon of the beaten egg and stir to moisten mixture. Discard remaining egg.

4. Arrange 6 of the apricot halves with cut sides up on a sheet of foil placed on a baking sheet. Arrange remaining apricots on a second sheet of foil on a baking sheet. Spoon a generous tbsp. of almond mixture into each half.

5. Transfer apricots (still on foil) to grill. Cover and cook until apricots are slightly softened and almond mixture is puffed and brown, 6 to 8 minutes. With a wide spatula, transfer apricots to a platter. Serve warm, with ice cream, if you like.

*recipe courtesy of safeway.com*