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Roasted apricots are a simple way to caramelize halved apricots (or any stone fruit) as a beautiful and delectable dessert.
Iโve written a bit here about the Lebanese love of all things apricot (do you a-pricot or ay-pricot?), and I do wait with baited breath every year for these precious darlings to show their faces. Which is why Iโm surprised I never thought of this special, light-touch treatment of them: halve, sprinkle with a pinch of sugar and spice (mine: cinnamon; yours could be ginger, cardamom), broil, and serve with a beautiful dollop of chilled labneh.
The apricots this way become nearly instantly jam-like. Doesnโt even matter if you’ve left your apricots on the counter far too long as can happen amid summer’s bounty (that embarrassment of riches); in fact, the riper the better here.
The recipe for my new addiction to bruleed apricots with labneh comes from a very special cookbook written by a very special author. The book, Yogurt Culture, is one Iโve been happy to note whenever Iโm asked what Iโm reading lately. My pang of regret that what Iโm reading isnโt much under the crush of dawn-to-moon busy days recently has been eased by the few books, web sites, and blogs that have mercifully made it in.
One of each of those is written by Cheryl Sternman Rule, whose deep dive into all things yogurt resulted not only in her gorgeous Yogurt Culture book filled with โA global look at how to make, bake, sip, and chill the worldโs creamiest, healthiest food,โ but also Team Yogurt, a must-see site dedicated to all things to love aboutโyou guessed itโyogurt. The โteamโ means all of us in it together, so much so that youโll find some of my recipes there, and those of some of the best food writers I know.
You can imagine, given the labneh-love the Lebanese come by naturally, how excited I was when Cheryl first told me about her book (and did a little interview with me about that labneh-love!), and then about Team Yogurt. As Iโve been out promoting the Rose Water cookbook, I often talk about my path as a food writer, noting that early on in my career I would โdress the partโ by going to culinary conferences, rubbing elbows with the people doing what I wanted to do when I had no idea how I was going to get there yet.
This was my version of what my dad used to tell me: dress for the job you want to have, not the job you do have. It was way back then that I first met and became fast friends with Cheryl, and I kept watching in wonder and awe at her trajectory. No matter where you poked around her writings, you find writing of the very highest order (Iโm far from the only one who thinks so; itโs award-winning!), and recipes you want to make, and photos you want to eat. Her part was one I wanted to dressโฆto do as she doesโฆto learn from the best.
Clearly Cheryl has made clear the path for me on a bunch of levels. Then she goes and gives meโand youโthese apricots! The pretty little babies are a total wonder, taking such a light touch to gift such big flavor. The labneh is the perfect partner, a cool and creamy contrast to the sweet-tart apricots.
They were the first thing I made with the first apricots of the season back in May. Not our Michigan season, of course, but Californiaโs. Somehow I managed to carry a bag full of apricots home from the farmerโs market at the Ferry Building without completely destroying them. They even sat on my counter and then in my refrigerator for a good couple of weeks (with a sign on them: DO NOT EAT!) before I had time to tend to them, poor things. But they were that much better for the wait, because in the meantime while the apricots ripened and prayed I wouldnโt forget them, Cherylโs book arrived along with the apricot-and-labneh recipe that would change my summer and my apricot repertoire forever more.
Roasted Apricots
Ingredients
- 3 tablespoons turbinado or granulated sugar
- 3/4 teaspoon ground cinnamon, ginger, or cardamom
- 2 pounds ripe fresh apricots, halved and pitted
- 1 tablespoon lemon juice
- Labneh for serving
- 2 tablespoons chopped pistachios
Instructions
- In a small bowl, stir together the sugar and cinnamon.
- Line a baking sheet with parchment or foil. Arrange the apricots cut-side up on the sheet. Divide the cinnamon-sugar evenly among the hollows and tops of the apricots. Set a broiler rack 5 inches from the heat source. Broil the apricots for 4-5 minutes, or until the sugar begins to bubble and darken in spots. Serve the apricots immediately, warm, with labneh and a sprinkle of pistachio nuts, or top with a squeeze of lemon juice to prevent browning and chill them in a jar with their juices for up to a week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I would say a-pricot ๐ Great recipe, Maureen! I finally have a copy of Yogurt Culture, and I would agree that it is simply a must-have book!
This look amazing!! Especially with the pistachio. Yumm! Can’t wait to try this one.
Danielle
https://www.blushblossom.com
total yum! and, ay-pricot here!
Well, you know I’ve already gotten your book, and thanks to your post, I will be reading Yogurt Culture on my Kindle tonight!
Merci bien! ๐
Wonderful!