Well, second easiest. The easiest is just eating the apricots.
This recipe is so easy it doesn’t even need quantities.
What you do is you get a lovely fresh apricot, and slit it open just enough to get the stone out. Replace the stone with a square or two of good dark chocolate, then press the apricot back together. Repeat until you have enough apricots (2-3 per person works for me), and then microwave for a minute or two until you have soft roasted apricots with chocolate saucey centre. This works best if you microwave individual serves in microwave-friendly plates, otherwise you might miss some of the excellent chocolatey juices, which would be a crying shame.
You can serve these with icecream, but you really don’t need to.
This works with any stone fruit and is fabulous with plums and nectarines in particular, but if you use a clingstone variety, you will be cursing the day you ever read this blog. Which would make me very sad, so please don’t. My host mother in France used to microwave apples with chocolate replacing the core, but this was many years ago and I have no idea how long she microwaved them for. And surely she must have let the apple cook a little before putting the chocolate in? Hard to say.
Also, if you try this with cherries you are pretty much insane and do not get any sympathy from me, because you must have known that that was a bad idea when you started.