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

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. (If using a grill, heat a cast iron skillet over direct medium heat for 10 minutes.)

Mix sugars together in a small bowl.

Slice the apricots in half, top to bottom. Discard pits. If broiling, arrange fruit, skin-side up, in an oven-proof skillet or on a baking sheet. If grilling, arrange the apricots skin side up in the cast iron skillet. Broil or grill until light golden, about 2 minutes. Remove from oven or grill and turn the apricots over. Sprinkle sugar evenly over each apricot half. Broil or grill with the lid closed, until centers are bubbly and beginning to caramelize, 3 to 5 minutes. 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.

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.



  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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