What to CookAmanda & Merrill

Grilled Apricots with Whipped Ricotta, Basil and Sherry Vinegar Syrup

4 Save

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!

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!

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

Automagic Spring Menu Maker!
Automagic Spring Menu Maker!

Tags: Editors' Picks