3-Ingredient Honey Sauteed Apricots

Some nights the kindest thing you can do for yourself is keep it simple: 3 ingredients, 1 pan, 10 minutes. Warm fruit, a little honey, and you are done.

Apricots are a source of beta-carotene, which the body converts to vitamin A, involved in supporting normal vision and immune function. Warming them briefly softens the fruit and deepens its sweetness with only a touch of honey, a quarter cup for 6 whole apricots, so the fruit does most of the sweetening on its own. This also happens to be low-histamine, a friendly choice if you are tracking that.

There is something quietly generous about fruit cooked just until it gives. The cut sides go golden, the pan smells of honey, and you serve it hot with the juices spooned over. Slow down enough to actually taste it. A small warm bowl, eaten with attention, is more than enough.

Ingredients

• 1 tablespoon coconut oil
• 6 apricots, pitted and halved
• 2 tablespoons honey

Note: every ingredient here is AIP-compliant, so nothing needed swapping or omitting. The source notes the same method works with peaches.

Method

Heat the coconut oil in a frying pan over medium-high heat. Lay the apricot halves cut side down and cook for about two minutes, until they start to color.

Flip the halves and cook two minutes more on the other side.

Add the honey, swirl the pan to warm and loosen it into the fruit, and serve hot with the pan juices spooned over the top.

*Adapted from acleanplate.com*