Name: Abricots rôtis au miel et ricotta fouettée
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 250g de ricotta*; 2 cuil. à soupe de crème épaisse; Zeste d’un citron; 3 cuil. à soupe de beurre doux; 6-8 petits abricots, coupés en deux; 2-3 cuil. à soupe de miel; 30g de pistaches, grillées et hâchées grossièrement**; Menthe fraîche, pour servir; Crostinis et/ou tranches de baguettes grillées, pour servir

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.

Ingrédients

Scale

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

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.
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.
Wipe the skillet. Melt one Tablespoon butter, then add the apricot halves, face down, and cook together with honey until soft and caramelized.
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.