| 1 |
Prepare a charcoal or gas grill for direct, medium-high heat (the charcoal or gas flame is directly under the cooking area, and you can comfortably hold your hand just above grill only 3 to 4 seconds. In a medium bowl, mix butter with 1 tbsp sugar until smooth, then add almonds, remaining 1/4 cup sugar and salt, and stir to combine. Drizzle in 1 tbsp of the beaten egg and stir to moisten mixture. Discard remaining egg. |
| 2 |
Arrange 6 of the apricot halves, cut side up, on a sheet of foil placed on a baking sheet. Arrange remaining apricots on a second sheet of foil on a baking sheet. Spoon a generous tbsp of almond mixture into each half. Transfer apricots (still on foil) to grill. Cover and cook until apricots are slightly softened and almond mixture is puffed and brown, 6 to 8 minutes. |
| 3 |
Serve warm, with ice cream, if desired. |
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