Broiled Apricots with Fresh Ricotta and Pistachios

May 2013 494

I love the simplicity of this recipe—both in terms of preparation and flavors. It’s the perfect summer dessert requiring few ingredients and little time. And best of all, the apricots speak for themselves. Broiling them only heightens their sweet flavor and juiciness. Throw on a bit of ricotta cheese and chopped pistachios, and you’ve got yourself a memorable dessert that is just as easy to serve as it is to prepare.

Broiled Apricots with Fresh Ricotta and Pistachios (from Martha Stewart Living, May 2013; serves 4)

1 tablespoon sugar
4 apricots, halved and pitted
8 teaspoons fresh ricotta cheese
2 tablespoons 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.

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