This apricot dessert has a few secrets. Not only is it sublime, it’s healthy and relatively low-fat. Its secret ingredient, once again, 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.
6 ripe but not too mushy apricots, halved
1/4 cup granulated sugar
1/4 cup light brown sugar, plus extra for garnish
1/2 cup Greek style whole milk yogurt
1 tablespoon granulated sugar
1 teaspoon finely grated fresh lemon zest, plus extra for garnish
Heat the oven broiler. Slice the apricots in half, top to bottom. Discard pits. Arrange fruit, skin-side down, in an oven-proof skillet or on a baking sheet. Mix sugars together in a small bowl. Sprinkle sugar evenly over each apricot half. Broil until centers are bubbly and beginning to caramelize, 3 to 5 minutes. Remove from oven. Divide apricots between serving plates.
Whisk yogurt, sugar and 1 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.
If you like this, you might enjoy these recipes:
Apricot Tart Tatin from TasteFood
Rhubarb Apricot Chutney for The Perfect Pantry
Fig and Raspberry Upside-down Cake from TasteFood
Blueberry Apricot Muffins from Baking Bites
Spiced Plum Crostata from TasteFood