Apricots and Herbed Strawberries with Angel Food Cake

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Difficulty: Easy | Total Time: 40 mins | Makes: 8 servings

This light summer dessert uses honey to soften the natural tartness of apricots. As the fruit warms on the grill, it turns soft and juicy and takes on just a touch of smokiness. Meanwhile, strawberries are macerated with citrus and herbs to yield a fresh, summery sauce. The two fruits meet up over pillowy angel food cake slices—or pound cake, if you prefer—for a light fresh-fruit dessert.

Special equipment: You will need a pastry brush for this recipe.

What to buy: Rosemary adds a distinct herbal flavor to the strawberry mixture, but it can be omitted if you like. Plums can be substituted for the apricots in this recipe.



  • 1 pound strawberries, washed, hulled, and medium dice
  • 1/4 cup granulated sugar
  • 1/2 teaspoon finely grated orange zest (from about 1/2 medium orange)
  • 3 tablespoons freshly squeezed orange juice
  • 3 tablespoons finely chopped fresh mint leaves
  • 1 teaspoon finely chopped fresh rosemary leaves (optional)
  • 2 tablespoons honey
  • 1 1/2 teaspoons water
  • 8 medium apricots (about 1 pound), halved and pitted
  • 1 angel food cake, sliced into 16 pieces


Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F).

Meanwhile, combine the strawberries, sugar, orange zest, orange juice, mint, and rosemary in a medium bowl; set aside. Whisk the honey and water together in a small bowl until combined, set aside.

When the grill is ready, place the apricots on a baking sheet and brush both sides with the honey mixture, using all of it. Place the apricots on the grill cut-side down (reserve the baking sheet). Cover the grill and cook until grill marks appear on the bottom, about 2 to 3 minutes.

Using a flat metal spatula, flip the apricots, cover the grill, and cook until grill marks appear on the second side and the apricots begin to soften, about 2 to 3 minutes more. Remove the apricots to the reserved baking sheet.

To serve, place the slices of angel food cake on a serving platter. Top with the apricots cut-side up, then top with the strawberry mixture. Serve immediately.