(Today is indeed Minimal Monday, but I couldn’t fit it in the title)

Blackened Apricots with Creme Fraiche, Pistachios, and Pomegranate Molasses

We’re all about to get inundated with stone fruits in the next few weeks, and most of us have been waiting around for them since sometime last January.  They’re going to be ripe, and juicy and plentiful.  So plentiful you might even start to run out of ways to use them.  Enter this cute little idea.

Blackened Apricots with Creme Fraiche, Pistachios, and Pomegranate Molasses 2

This  dish requires no skill at all.  Just halve the fruit and plop them, cut side down, on a screaming hot grill pan.  Leave them for a minute or so, then flip them over onto a plate, top with a dollop of creme fraiche (or yogurt) and a sprinkle of pistachios.  The drizzle of pomegranate molasses makes the flavors pop, and you could substitute any really good fruity vinegar.  It can be a first course, a salad, or a dessert.

Blackened Apricots with Creme Fraiche, Pistachios and Pomegranate Molasses

Ingredients

  • 1 ripe apricot per serving
  • creme fraiche
  • chopped pistachio nuts (I used roasted, unsalted, in their shell)
  • pomegranate molasses or good fruity vinegar

Instructions

  1. Halve the apricots and carefully remove the pits.
  2. Heat a grill pan over high heat for a few minutes until it is very hot.
  3. Set the apricots face down on the grill pan and let cook, without moving, for a minute or two.
  4. Carefully remove the fruit and set on a plate, grilled side up.
  5. Top with a spoonful of creme fraiche and sprinkle with chopped nuts.
  6. Drizzle the fruit with the pomegranate molasses and serve.
http://theviewfromgreatisland.com/blackened-apricots-creme-fraiche-pistachios-pomegranate-molasses/

Blackened Apricots with Creme Fraiche, Pistachios, and Pomegranate Molasses 9

The grilling intensifies the apricot flavor without making the fruit mushy.  You can also do this any stone fruit, like peaches, plums, and pluots.  If you’re serving it as a dessert you might try sweetening marscapone cheese with honey for the filling.

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ps  if you don’t have creme fraiche lying around, you can make it!  HERE’S HOW..

I also have a recipe for making your own pomegranate molasses, which is essentially just greatly reduced pomegranate juice, HERE.

 

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9 Responses to Blackened Apricots with Creme Fraiche & Pistachios

  1. Simple yet delicious. Loving the sourness from the crème and molasses teamed with the sweet fruit. Yes please!

  2. Mimi says:

    These apricots are outstanding! They may not require special skills, but your presentation is gorgeous!

  3. Apricots are one of my favorite fruits. This looks like a delicious combinations of flavors. BTW, the font in your posts is so small I can’t barely read it. It might be my computer…don’t know.

  4. cheri says:

    What a great way to showcase apricots Sue, this is the perfect summer treat!

  5. Eileen says:

    These sound like such a good way to kick off a summer party! Maybe with a mixed bag of stone fruit instead of just apricots? So good. :)

  6. Jen says:

    Oh wow, these look so beautiful. A great idea for 4th of July entertaining!

  7. What gorgeous apricots, I love these flavors!

  8. I would love this – and think peaches would be great too. I’ve never seen the pomegranate molasses – where did you find it?

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