If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: When fruit is as good as it's been this summer, it's a crime to do much to it, so I came up with this simple dessert -- it's sort of like a cheese course and dessert all in one, with a mix of contrasting flavors and textures. Ripe apricot halves are barely kissed by the grill, and then topped with an airy spoonful of ricotta and basil and a drizzle of sherry vinegar syrup (technically a gastrique, if you want to get fancy). Dessert in a flash. —Merrill Stubbs
- 6 tablespoons turbinado (raw) sugar
- 2 tablespoons sherry vinegar
- 1/2 cup ricotta
- 2 to 3 tablespoons mascarpone
- 1 tablespoon finely chopped basil
- 6 apricots, ripe but still a little firm
- Vegetable oil, for brushing
- Combine the sugar, sherry vinegar and 6 tablespoons cold water in a small, heavy saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Simmer for about five minutes, or until syrupy. Set aside to cool.
- Whisk together the ricotta and mascarpone in a small bowl until lightened, about 30 seconds. Stir in the basil. Cover and refrigerate until ready to use.
- Heat a grill so that it's very hot. Halve the apricots and brush the cut sides lightly with oil. Place the apricots cut-side down on the grill and cook for a couple of minutes, until char marks appear. Gently flip the apricots and cook for about 30 second on the other side, just to warm the fruit through. Remove to a platter.
- Serve the apricots while still warm (3 halves per person), with a dollop of ricotta and a drizzle of the vinegar syrup.
- This recipe is a Community Pick!
The New Food52 Office
A space that makes you want to come to work
The new Food52 office.
A toast to toast.
We're obsessed: wooden everything.
Yes, be in a pickle.