Roasted apricots with rosemary

This week,  I could help but be tempted by the thought of roasted apricots with a little honey and a few sprigs of rosemary. Yum yum ...

 Roasted, dried, made into jam, or baked into cake… I like apricots. And it sure doesn’t get much simpler than roasting.
The way I made these hardly needs a recipe, line them up in a cast iron pan or glass baking dish, drizzle with honey, and roast for about twenty minutes  at 400ºF until they become soft and juicy.

 I think herbal flavors go so well with stone fruit, so a little rosemary in the pan added a delicious fragrance, and also enhanced the unusual herbal flavor of the honey.

Warm or cold, eaten alone or swirled with some yogurt…