Charred honeyed apricots with pistachios is excerpted from “The Mediterranean Dish” Copyright © 2022 by Suzy Karadsheh. Photographs copyright © 2022 by Caitlin Bensel. Published by Clarkson Potter, an imprint of Random House.” All rights reserved.
Charred honeyed apricots with pistachios
SERVES 6
I’m not going to call this a dessert because this little number is something I can eat any time of the day when my sweet tooth begs for a treat. But these soft, charred, well-honeyed apricots also make a simple yet superlative way to end a summer feast without having to work too hard. A dollop of whipped cream or a spoonful of a creamy, tangy labneh (page 101) makes for a perfect finish. And if you’re not a fan of apricots, ripe peaches or nectarines are good options, too.
Serve warm, topped with whipped cream or labneh (if using).
- 3 tablespoons dark brown sugar
- Juice of 1 large lemon (about ¼ cup)
- 6 ripe fresh apricots, halved and pitted
- ¼ cup honey
- 1 tablespoon extra-virgin olive oil
- ¼ cup roughly chopped, roasted pistachios
- Whipped cream or Labneh (page 101), for serving
- Position an oven rack about 6 inches from the heat source and turn on the broiler to high.
- In a medium bowl, whisk together the brown sugar and lemon juice. Add the apricots and toss to coat, making sure the flesh side of the apricots is well coated with the mixture.
- Arrange the apricots, cut side up, in a sheet pan or castiron skillet large enough to hold them. Pour in about ¹⁄³ cup water along the side of the pan and place the pan under the broiler for the apricots to soften and the flesh to char nicely in some parts, 5 to 7 minutes. Watch carefully to make sure the apricots do not burn.
- In a small saucepan, warm the honey briefly until thinned out, then stir in the olive oil. Remove from the heat.
- Using a pair of tongs, carefully transfer the apricots to a serving platter. Pour the honey and olive oil mixture all over them and finish with a sprinkle of the pistachios.