Fire up fruit for a simple summer dessert
BY LINDA BALSLEV
Wednesday, August 29, 2018
This apricot dessert is simple, fresh and seasonal — a golden rule of cooking, which is easy to follow when summer produce is at its peak.
It requires only a few ingredients that allow the sweet, ripe apricots to shine. Greek yogurt is used as a garnish, a wondrously rich yogurt that is naturally thick, creamy — and healthy.
For a jolt of oozing sweetness, a little sugar is sprinkled over each apricot half, which is bruleed until the sugar dissolves.
As the apricots cook, the fruit will soften and virtually melt into itself, held together by the soft skin, while caramelized sugar pools in the center. A dollop of whisked yogurt, lightly sweetened and brightened with lemon, is spooned over the top or to the side of the fruit — you decide — serving as a cool complement to the apricot's warmth. It's a luscious and fresh end to any meal. Your guests will be licking their plates.
Grilled Apricots With Yogurt and Lemon
Active time: 15 minutes
Total time: 15 minutes
Yield: 4 to 6 servings
¼ cup plus 1½ tablespoons sugar
¼ cup light brown sugar, plus extra for garnish
6 ripe but not-too-soft apricots, halved lengthwise and pitted
Canola oil for brushing
¾ cup Greek whole milk yogurt
½ teaspoon finely grated fresh lemon zest, plus extra for garnish
Prepare the grill for direct cooking over medium heat.
Mix the ¼ cup sugar and the brown sugar in a small bowl.
Lightly brush the cut sides of the apricots with canola oil. Arrange the apricots, cut-side down, on the grill grates or in a grill pan. Grill until the apricots begin to color, about 2 minutes. Flip the apricots and sprinkle the sugar mixture evenly over each half. Continue to grill until the centers are bubbly and beginning to caramelize, 3 to 5 minutes. Divide the apricots between serving plates.
Whisk the yogurt, the 1½ tablespoons sugar and the ½ teaspoon lemon zest together in a small bowl. Spoon a little yogurt over each apricot half. Sprinkle with a little brown sugar and extra lemon zest for garnish.
Lynda Balslev is the co-author of “Almonds: Recipes, History, Culture” (Gibbs Smith, 2014). Contact her at firstname.lastname@example.org.