Apricots are one of my new chosen fruits of spring. I can’t get enough of them – I’m on at least two a day. They are so good right now – super ripe and juicy and dripping, but not so big that you feel you have to commit to eating a giant piece of fruit. Like, a peach is a full endeavour that’s probably going to get messy. An apricot – not so bad. You can almost just pop these things in your mouth. And I’m also obsessed with their lovely orange/blush colour. I think this might be my favourite colour in the entire world.
I went on a little search to find some recipes that made the most of my new love affair. While I found (and made) some great crisps, I wanted something that didn’t mask the taste of the apricot under tons of sugar. I wanted a showcase. And I found the perfect recipe with the help of Martha Stewart. The broiled apricots are dusted in sugar, but not wallowing in it. Broiling allows the flavours to caramelize and intensify, and the creaminess of the ricotta is a perfect complement to the tart sweetness of the apricots.
Also, pistachios. Apparently my new favourite kitchen go-to, pistachios are jazzing up everything from mains to desserts for me lately. We’ve been eating these so much that I’ve already powered through a full bag of these. I’m totally into pistachios right now, also because I remember that I read on the internet once that our body is really inefficient at digesting pistachios, so that sucks if you are starving but great if you’re looking for a salty snack that isn’t going to cause crazy weight gain. Take that with a grain of salt, because I *think* I *might* have *read it on the internet.* But if you’re like me, sometimes it’s fun to think you can get away with eating way too much.
Broiled Apricots with Fresh Ricotta and Pistachios
1 tbsp sugar
4 apricots, halved and pitted
8 tsps fresh ricotta cheese
2 tbsps chopped pistachios
Preheat broiler. Place sugar in a small saucer. Dip cut side of apricots in sugar to coat and transfer to a small broiler-proof baking dish. Broil, rotating once, until apricots are caramelized and juicy, 3 to 4 minutes.
Remove apricots from oven. Let cool slightly and top with ricotta and pistachios. Serve immediately.
Guys, these are ridiculously good. With the ricotta, they end up tasting a little like fresh cheesecake. But they are sweet and juicy and tart and creamy, and the pistachios add just a little bit of smoky fun. Also, did I mention, really healthy? Yes, a little bit of sugar added, but for the most part the fruit is at the heart of it. Totally recommended – it’s easy and you’ll love it. And feel great afterwards.