Grilled Apricots with Whipped Ricotta, Basil and Sherry Vinegar Syrup

By • August 15, 2011 • 7 Comments

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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

Serves 4

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Serve the apricots while still warm (3 halves per person), with a dollop of ricotta and a drizzle of the vinegar syrup.

Tags: grilling, Summer

Comments (7) Questions (0)

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8 months ago Augusta

So, I am thinking peaches, as it is August. Thoughts or recommendations on how to grill them? Still a preference for a little firm?

Merrill

8 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

Yes, definitely still a little firm -- but ripe! Here's a good reference for grilling peaches: http://food52.com/recipes...

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10 months ago Joan Thompson

This is fabulous! I own a B & B....I will serve this as a fruit course for breakfast, brunch, lunch or dessert after dinner, heck even as a side dish on the dinner plate! Fresh, easy, impressive! I mixed equal parts ricotta and mascarpone.

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almost 2 years ago tstar

Merrill - I loved this. Was perfect combo Apricots and the cheese. I added a little salt to my cheese just to amp up the flavors. Heres my picture: /Users/tanyaponce/Downloads/Apricot App.JPG

Merrill

almost 2 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Glad you liked it! Your photo link doesn't work for me, though.

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over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Does this serve 6 or 4? You say that each person gets three halves, yet the recipe only calls for six apricots. It seems that there must be a mistake either in the number of servings or the number of apricots . . . . . ;o)

Merrill

over 2 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

You're right -- it was a typo, and I just corrected it. Serves 4!