Brown Sugar Roasted Apricots with Creme Fraiche
Doesn’t everyone have a favorite summer fruit? For me, it’s the Santa Rosa plum. Watermelon is up there too, and I’ve been known to eat cold, firm bing cherries until I have a belly ache.
Apricots, though? For me, not so much. Sure, I’ll occasionally get a really good one, but more often than not I’d rather reach for any of apricot’s stone fruit siblings.
That is unless they’re done up like these roasted beauties. Then the apricot enters a different league of delicious altogether — a “lick the spoon, run your finger along the baking dish, steal from your child’s bowl, wish there were seconds” kind of good.
Here’s all that’s required: Arrange halved apricots in a baking dish, sprinkle on brown sugar, dot with butter, scatter pistachios over the top, and roast until the fruit begins to soften and ooze its juices. Creme fraiche, sweetened with a swirl of honey closes the deal.
Make this for family supper (it’s easy enough) or for your next summer party (it’s fancy enough). Who knows? A few spoonfuls of this tender, tangy, cream-topped dessert may just move apricots into the number one slot for summer fruit favorite.
This makes a very pretty and very easy summer dessert. Make a double batch and enjoy the leftovers for breakfast spooned onto yogurt, spread onto toast, or served alongside your favorite hot cereal.
- 8 ripe apricots, split in half, pits discarded
- 1 packed tablespoon brown sugar
- 2 tablespoons butter
- 2 tablespoons roughly chopped pistachios
- 1/3 cup creme fraiche
- 1 generous teaspoon honey
- Arrange apricot halves cut-side-up in a baking pan just large enough to accommodate them (8x8-inch or thereabouts).
- Sprinkle the brown sugar evenly over the apricots.
- Cut the butter into 16 tiny pieces and put one piece on top of each apricot half.
- Scatter the pistachios over the top of the fruit.
- Bake until the apricots soften enough so the tip of a knife slides right in, 30 to 35 minutes (time varies depending on size and ripeness of the fruit).
- Divide fruit onto dessert plates or small shallow bowls and serve warm with a spoonful of creme fraiche.