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Grilled Apricots with Whipped Ricotta, Basil and Sherry Vinegar Syrup

August 16, 2011

Grilled Apricots with Whipped Ricotta, Basil and Sherry Vinegar Syrup

- Merrill

It feels like I've had the same conversation over and over this summer -- about how it's been a particularly good year for fruit. People can't seem to stop talking about the plump, blushing peaches that drip juices down our arms, the tart plums whose taut skins snap under our teeth, the blood-red cherries that pop gently as we bite into them, releasing a flood of sweetness. Everyone's waxing poetic!

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When fruit is this good, 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.

Grilled Apricots with Whipped Ricotta, Basil and Sherry Vinegar Syrup

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

See the full recipe (and save and print it) here.

Like this post? See Merrill's post from last week: Roasted Zucchini with Chili-Mint Vinaigrette

Photos by Jennifer Causey


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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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See what other Food52 readers are saying.

  • TXExpatInBKK
  • Fairmount_market
  • EmilyC
  • Lizthechef
  • Merrill Stubbs
    Merrill Stubbs
I'm a native New Yorker, Le Cordon Bleu graduate, former food writer/editor turned entrepreneur, mother of two, and unapologetic lover of cheese.


TXExpatInBKK August 17, 2011
This looks YUM. I was talking to my mom just this morning who was lamenting the lack of local fruit and veggies in Texas due to the awful drought and insane heat. I'm glad you guys aren't suffering as well!
Fairmount_market August 16, 2011
My husband always insists on throwing on peach halves when we have the grill going. We'll have to try apricots next time.
EmilyC August 16, 2011
I really like the simple details here, from the finely chopped basil in the whipped ricotta to the touch of sherry vinegar in the simple syrup. Lovely!
Lizthechef August 16, 2011
What is it about apricots that make them so special? Your recipe is a perfect showcase for my favorite summer fruit...
Merrill S. August 16, 2011
Thanks so much! Love apricots too.