Honey-Roasted Apricots with Whipped Ricotta

Honey-roasted apricots with whipped ricotta, brown butter and toasted pistachios makes for a simple and elegant summer dessert.

If you’re looking for a quick dessert loaded with summer flavors, this simple whipped ricotta dip topped with caramelized apricots is the answer. It’s surprisingly simple, ready within minutes, and incredibly delicious!

The silky whipped ricotta dip itself is super creamy. It is then topped with a drizzle of brown butter and some warm honey apricots, lemon zest (don’t skip it!!) and toasted pistachios. Simply serve with crostini or toasted baguette and you’ve got it all. The best part? You can replicate the recipe with other summer fruits!

What goes into honey-roasted apricots with whipped ricotta?

• Ricotta cheese + sour cream. Choose whole-milk ricotta and cream for best results.
• Apricots. If possible, go for small apricots rather than large ones here. They will be easier to scoop.
• Butter. Out of butter you’ll make brown butter, a simple technique that creates a deep nutty flavor profile, with sweet, aromatic toffee aromas.
• Honey. You can use whichever honey you like for this recipe.
• Pistachios. Don’t forget to toast them and chop them roughly before sprinkling over the dish. When toasted they release their nutty flavors.
• Other add-ons: fresh mint, lemon zest.

Key steps to keep in mind

For the full, detailed instructions, head over to the recipe card below. The recipe itself doesn’t need exact quantities and comes together in just a few steps:

• Whip the ricotta cheese with the cream until silky smooth and fluffy.
• Prepare the brown butter, by simply melting the butter in a pan until it becomes golden-brown in color an develops strong caramel aromas.
• Roast the apricot halves with honey in a non-stick pan, until soft and caramelized.
• Assemble the dish by layering the whipped ricotta, a drizzle of brown butter, the honey-roasted apricot halves and some toasted pistachios. Serve with crostini, and enjoy!

Recipe variations

There are PLENTY of possible variations to this recipe. Depending on the occasion, you’ll sure find a way to adapt this dessert to suit your needs:

• Create crostini toasts. Instead of serving the roasted apricots on top of the whipped ricotta, simply spread the whipped ricotta dip onto crostini or toasted baguette slices, and top with one or two small honey-roasted apricots with fresh mint. It makes a wonderful sweet appetizer option to a summer garden party!
• Use other fruits. You can replace the apricots with other summer fruits, such as peach, strawberries, blueberries, blackberries, cherries… Berries are delicate, so remember to roast them quickly or they’ll turn into a compote. In the late summer months and during the fall season, you can use apples, pears or figs.
• Replace the ricotta dip with a whipped feta dip, for sweet and salty flavors. You can also try this goat cheese mousse with roasted blueberries, and replace the berries with apricots.
• Choose different nuts. Instead of pistachios, top with toasted hazelnuts, pine nuts, walnuts or sliced almonds.
• Use other herbs. Instead of mint, top with fresh basil leaves. Another option: roast the apricots with thyme or with lavender. Delicious!

You’ll also like:

• Goat Cheese Pyramid Appetizer
• Apricot Clafoutis
• Easy No-Bake Cheesecake
• No-Bake Cheesecake Jars
• Honey-Peach Galette with Buttermilk Crust

Honey-Roasted Apricots with Whipped Ricotta

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• Author: Delphine Fortin
• Prep Time: 5 mins
• Cook Time: 10 mins
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Dessert

Honey-roasted apricots with whipped ricotta and toasted pistachios makes for a simple and elegant summer dessert.

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Ingredients

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• 1 cup (8.8 oz/250g) whole milk ricotta, at room temperature*
• 2 Tablespoons sour cream
• 1 lemon, zest only
• 3 Tablespoons unsalted butter, divided
• 6–8 small apricots, stoned and halved
• 2–3 Tablespoons honey
• ¼ cup (30g) toasted pistachios, chopped**
• Fresh mint, for serving

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Instructions

1. Add the ricotta and cream to a food processor or blender, and process until light, smooth and fluffy. Stir in about half of the lemon zest.
2. Heat a skillet over medium heat. Add 2 Tablespoons butter and let it melt, twirling the skillet as you go, until foamy and golden-brown, with a nutty scent. This should take about 5 minutes. Remove and set aside for a couple of minutes.
3. Wipe the skillet. Melt one Tablespoon butter, then add the apricot halves, face down, and cook together with honey until soft and caramelized.
4. Dollop the whipped ricotta into a serving bowl/dish. Make swooshes, using the back of a spoon, and drizzle the brown butter all over. Plate the honey-roasted apricots on top, then sprinkle with chopped pistachios, remaining lemon zest and fresh mint leaves. Serve with crostini or toasted baguette slices. Enjoy!

Notes

* Remove from the refrigerator about 15 minutes before using.

** To toast pistachios, simply heat up a non-stick pan over medium heat. Once hot, add the pistachios and toast for about 1 minute, stirring constantly, until fragrant. Transfer to a cutting board and chop roughly, using a large knife.

Cheese, Dips, Fruit Desserts, Quick & Easy, Summer

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