Brown Sugar Roasted Apricots with Crème Fraîche
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 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 brown sugar roasted apricots. The fruit 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.
A Simple Apricot Dessert
Here’s all that’s required for these roasted apricots: 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. Crème fraîche sweetened with a swirl of honey closes the deal.
Roasted Apricots are Perfect for a Crowd
This is a terrific dessert to serve when you are expecting company, since you can easily double or triple the recipe. If you want to dress things up, add a plate of favorite cookies to serve alongside the apricots. And if crème fraîche isn’t your thing, you can serve this with Greek yogurt, a scoop of vanilla frozen yogurt, or ice cream.
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.
If you like Brown Sugar Roasted Apricots, you might like:
Fro-yo or Ice Cream with Easy Hot Fudge Sauce
Brown Sugar Roasted Apricots with Creme Fraiche
- 8 ripe apricots, split in half, pits discarded
- 1 packed tablespoon brown sugar
- 2 tablespoons butter
- 2 tablespoons roughly chopped pistachios
- 1/3 cup crème fraiîche
- 1 generous teaspoon honey
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.