Roasted Apricots
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)
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
In a small bowl, stir together the sugar and cinnamon.
- 2
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.