We’re definitely at the very end of summer now but here is one last summery post, featuring those sweet, end of the summer apricots that you should hopefully still be able to get hold of right now.
These ricotta topped, grilled apricots are so delicious and, at the same time, so easy to make. The result looks like it took some effort and fancy ingredients when in reality, it takes about 10 minutes and all you need to go with the apricots is ricotta & pistachios (assuming you have sugar in the house, which I can be fairly sure, if you are reading this blog, you probably do).
It’s a great sweet brunch starter that can be nicely followed by savoury egg dish, such as eggs royal which I enjoyed this morning… it’s also a great dessert for a dinner party!
For up to 6 people, you’ll need:
- 4 tbsps sugar
- 8 apricots
- 160g ricotta (this is about a teaspoon for each of the 16 apricot halves)
- a good handful pistachios
Put the sugar in a shallow bowl, cut the apricots in half and dip each half into the sugar and place them cut side up on a baking tray (you might want to put some baking parchment underneath as it’s quite a sticky affair thanks to the juices).
Fire up your grill – which for you American readers would be the broiler – and place the tray under the flames until the apricots are juicy and caramelized. The timing for this depends on your oven. Under my grill, it took less than 10 minutes but I had to rotate the tray a little half way through, to ensure all apricots were ready.
Let them cool slightly, while you chop the pistachios until you have small nips.
Top each apricot half with a teaspoon of ricotta, sprinkle the green pistachios over and serve immediately.