Apricots hazelnuts rosemary


Preparation info

  • Difficulty


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About


  • 12 apricots
  • 80 g butter
  • 1 sprig rosemary
  • 80 g chopped hazelnuts
  • Fine sea salt

1 flameproof casserole dish

1 frying pan*

1 chopping board


Halve the apricots and remove the kernels.

Melt the butter in a frying pan until it takes on a nutty colour, add the apricots with the rosemary and hazelnuts, cook for 5 minutes.

Season with fine sea salt.