Apricots Baked With Rum

• 3 tablespoons unsalted butter, plus butter for baking dish
• 12 ripe fresh apricots, halved and pitted
• 4 tablespoons sugar
• 3 tablespoons dark rum
• 1/2 pint vanilla ice cream

1. Preheat oven to 500 degrees.
2. Lightly butter a baking dish large enough to hold the apricots in a single layer.
3. Sprinkle the baking dish with a tablespoon of the sugar.
4. Arrange the apricots, cut side up, in a single layer in the dish.
5. Sprinkle with the remaining sugar and half the rum.
6. Dot with the three tablespoons of butter.
7. Bake 20 minutes, remove them from the oven and sprinkle with the remaining rum.
8. Set aside to cool 15 minutes.
9. Place a scoop of vanilla ice cream on each of six chilled plates.
10. Arrange four apricot halves on each plate and spoon any of the syrup in the baking dish over the ice cream.
11. Serve at once.

unsalted butter, fresh, sugar, dark rum, vanilla ice cream

Taken from cooking.nytimes.com/recipes/11371 (may not work)