- 1/2 cup sliced almonds
- 2 tablespoons O Organics™ Unsalted Sweet Cream Butter, at room temperature
- 1 tablespoon O Organics™ Granulated Sugar, plus
- 1/4 cup O Organics™ Granulated Sugar
- 1 O Organics™ Large Egg, beaten
- 6 firm-ripe apricots, halved and pitted
- 1 pint of your favorite Lucerne® Ice Cream (optional)
- 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 for complete instructions).
- 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.
- 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.
- 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.
- 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.