Grilled Apricot Parfait

This light summer dessert combines grilled apricots with whipped cream and a quick crumbled almond cookie that can be made in advance. You can substitute peaches, or use some of each.

Heat the oven to 350.  Toast 1/2 C. almonds lightly, then grind in a food processor until fine but not until they become flour.

Mix the almonds in a bowl with 1 C. flour, 1/2 C. sugar, 1/4 C. cornmeal, 2 t. sea salt or kosher salt.  Mix in 1/2 C. unsalted butter, melted; 1 t. vanilla extract and 1/2 t. almond extract.  Work with your finger to make a crumbly dough.  Scatter on a cookie sheet and bake for 15 minutes, then toss.  Continue baking another 10 minutes until golden brown.  Allow to cool.

Heat the grill to high.  Clean the grates, then brush with a little vegetable oil.

Cut apricots in half and remove the pits, 2 apricots per serving.  Place cut-side down on one side of the grill, and lower the heat on that side.  Grill for 8-10 minutes, then use a tongs to carefully flip them.  Lower the heat on the other side and continue grilling for another 10-15 minutes.  When the apricot skins are browned and the tops are bubbling, remove them carefully into a bowl — they will be fairly liquid.

Beat 1 1/2 C. heavy cream until medium peaks form.

Serve in mugs or wine glasses:  put the apricots on the bottom then fill the rest of the mug with cream and sprinkle with a generous amount of cookie crumbles.

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