I have a habit of over buying fruit. It all looks so good at this time of year, and sometimes I really get carried away, buying pounds and pounds of ripe nectarines, peaches and apricots. So when I can’t eat it all, and the hot weather threatens to rot the mounds of stone fruit, I start coming up with last minutes desserts. This is as easy as it comes, and is a great, light dessert to serve to friends, or refrigerate and have for breakfast with yogurt!

Roasted Apricots and Raspberries

-2 lbs ripe apricots, halved and pits removed
-2 cups red raspberries
-1 ½ cups sugar
-1 lemon

1) Preheat your oven to 450 degrees.

2) In a deep baking dish, place all of the apricots cut side up. Sprinkle the raspberries around and on top of the apricots. Sprinkle the sugar evenly over the fruit, and lightly squueze the lemon juice over the fruit and sugar.

3) Roast the fruit for 10-12 minutes or until the fruit is cooked through, and golden on top.

4) Serve the fruit hot with fresh whipped cream, or a dollop of crème fraiche.