Broiled Apricots

Broiled Apricots
This honey-broiled method can also be adapted to canned apricots, or peaches. (Jennifer McGruther)

During World Wars I and II, sugar was in short supply. Homemakers did their part for the war effort by minimizing how much sugar they used and by using alternative sweeteners such as honey. This meant that desserts became less sweet, with time, and fruits took center stage.

This recipe for broiled apricots is adapted from Betty Crocker’s “Your Share,” a free cookbook published in 1943. It provided homemakers with guidance to adapt to wartime shortages and rations.

You can make this recipe using either fresh or canned apricots, or consider swapping in peaches.

Serves 4
  • 8 apricots, halved and pitted
  • 1 teaspoon butter
  • 4 teaspoons honey, optional
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon lemon zest
  • Whipped cream, to serve
Heat the broiler to high.

Arrange the apricots cut-side up in a baking dish. Dot each apricot half with a little butter, and drizzle with honey, if using. Dust with cinnamon and lemon zest. Broil for about 5 minutes, until warmed through and beginning to color.

Serve warm or cold with whipped cream, and store any leftovers in the fridge for up to 5 days.

Jennifer McGruther, NTP, is a nutritional therapy practitioner, herbalist, and the author of three cookbooks, including “Vibrant Botanicals.” She’s also the creator of, a website that celebrates traditional foodways, herbal remedies, and fermentation. She teaches workshops on natural foods and herbalism, and currently lives in the Pacific Northwest.