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.
Course
Dessert
Prep Time6minutes
Cook Time30minutes
Total Time36minutes
Servings4servings
Calories185kcal
AuthorKatie Morford
Ingredients
8ripe apricots,split in half, pits discarded
2tablespoons brown sugar
2tablespoonsbutter
2tablespoonsroughly chopped pistachios
1/3cupcrème fraîche
2teaspoons honey
Instructions
Preheat oven to 350 degrees F
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. Drizzle a honey over the top, if desired.