Roasted Apricots

Broiled apricots with labneh and pistachios, Maureen Abood

Servings:

Calories: 98kcal

Author: Maureen Abood

Serve these delicate pretties warm, room temperature, or chilled any time of the day. As they sit they’ll produce a lovely sweet-tart juice; be sure to spoon that up with them. Adapted from Yogurt Culture: A Global Look at How to Make, Bake, Sip, and Chill the World’sCreamiest, Healthiest Food (Rux Martin/Houghton Mifflin Harcourt)

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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