Brown Sugar Roasted Apricots with Creme Fraiche
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. To cook this on an outdoor grill instead of the oven, arrange the apricots on a large piece of aluminum foil covered with a sheet of parchment. Proceed with the brown sugar and butter in the recipe. Cover with a second piece of foil and pinch the edges to make a large, tightly sealed pouch. Put on the grill over medium and cook until the apricots are very tender and juicy, 15 to 20 minutes.
Ingredients
- 8 ripe apricots, split in half, pits discarded
- 2 tablespoons brown sugar
- 2 tablespoons butter
- 2 tablespoons roughly chopped pistachios or almonds
- 1/3 cup crème fraîche (or Greek yogurt, or a combo of the two)
- 1 tablespoon maple syrup or 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.
-
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 maple syrup/honey over the top.
-
Scatter the pistachios over the top.