Apricot Brûlée: Roasted and Caramelized Apricots with Greek Yogurt and Lemon

This apricot dessert has a few secrets. Not only is it sublime, it’s healthy and relatively low-fat. Its secret ingredient is Greek yogurt – a wondrous whole milk product which is richly thick, creamy and tart. Its secret technique is to use ingredients which are simple, fresh and in season – which isn’t really a secret, but a golden rule for cooking. Freshness and simplicity showcase great natural flavor and preclude the need to over-fuss ingredients.

The sumptuous results belie the ease and healthiness of these brûléed apricots. A little sugar is sprinkled over each apricot half, which are broiled until the sugar dissolves and begins to caramelize. As this happens, the fruit softens and breaks down, virtually melting into itself, held together by its soft skin with a puddle of caramelized sugar pooled in the center. Whisked Greek 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.

Apricot Brûlée

Serves 4 to 6

6 ripe but not too mushy apricots, halved and pitted.
1/4 cup plus 1 1/2 tablespoons granulated sugar
1/4 cup light brown sugar, plus extra for garnish
3/4 cup Greek-style whole milk yogurt
1/2 teaspoon finely grated fresh lemon zest, plus extra for garnish

1. Heat the oven broiler or prepare the grill for direct cooking over medium heat.
2. Mix the 1/4 cup granulated sugar and the brown sugar in a small bowl.
3. If broiling, arrange the fruit, skin-side up, in an oven-proof skillet or on a baking sheet. If grilling, arrange the apricots skin-side up on the grill or in a grill pan.
4. Grill until the apricots begin to turn light golden. Flip the apricots and sprinkle the sugars evenly over each half. Continue to broil or grill until the centers are bubbly and beginning to caramelize, 3 to 5 minutes. Divide the apricots between serving plates.
5. Whisk the yogurt, the 1 tablespoon granulated sugar, and 1/2 teaspoon lemon zest together in a small bowl. Spoon a little yogurt over each apricot half (or spoon on the side of the plate). Sprinkle with a little brown sugar and extra lemon zest for garnish.

19 responses to “Apricot Brûlée: Roasted and Caramelized Apricots with Greek Yogurt and Lemon

  1. Divine! I love such desserts that are simple but refined.

    Cheers,

    Rosa

  2. This sounds wonderful-I love the simplicity and wholesomeness of it. I’ll be making this and some Greek yogurt soon!

  3. Alanna Kellogg

    Just lovely, Lynda, these simple summer desserts are so special.

  4. that is quite divine.. I love the simplicity of it.. and I make my own strained greek yoghurt every week which is quite tart and will work beautifully with the caramelised apricot.. wonderful.. c

  5. Hi Lynda, I’m with you on Greek yoghurt. Absolutely stunning dessert! So simple, so perfect really. YUM

  6. lorin costolo

    made this tonight. wonderful. apricot as it should be!

  7. There are few things tastier than caramelized fruit in my opinion! I’ve never roasted apricots but you can bet I will be after seeing your gorgeous pictures! This sounds absolutely fantastic, can’t wait to try

  8. Simple and fabulous fruity recipe 🙂

  9. Beautiful! A perfect summer treat. Thanks for sharing.

  10. A beautiful and simple dessert, perfect for summer! Once again, we’re on the same wavelength- I just wrote about Greek yogurt and paired it with fresh peaches. Next time I’ll try apricots!

  11. This is such a simple & colorful dessert. Paired with greek yogurt, these roasted apricots look scrumptious!

  12. This looks like the perfect mid-summer dessert. I grill apricots and peaches with brown sugar on them too, but this looks like a much neater way of doing it. And the addition of the yogurt is perfect!

  13. I see that the recipe was changed to account for more sugars, but it is still incorrect. Since there are 3 teaspoons in each tablespoon, then for 12 apricot halves, there has to be 4 tablespoons (or 12 teaspoons) of each sugar not 3 tablespoons as listed in this corrected recipe. It does sound yummy!

  14. Roasted stone fruits are the best! This is beautiful. I would also bake some squares of phyllo dough and place the apricots on top.

  15. Case in point….often the best things in life are the simplest. This dish is perfection.

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