(Today is indeed Minimal Monday, but I couldn’t fit it in the title)
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.
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
- 1 ripe apricot per serving
- creme fraiche
- chopped pistachio nuts I used roasted, unsalted, in their shell
- pomegranate molasses or good fruity vinegar
- Halve the apricots and carefully remove the pits.
- Heat a grill pan over high heat for a few minutes until it is very hot.
- Set the apricots face down on the grill pan and let cook, without moving, for a minute or two.
- Carefully remove the fruit and set on a plate, grilled side up.
- Top with a spoonful of creme fraiche and sprinkle with chopped nuts.
- Drizzle the fruit with the pomegranate molasses and serve.
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.
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.