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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.
- 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
Like this post? See Merrill's post from last week: Roasted Zucchini with Chili-Mint Vinaigrette
Photos by Jennifer Causey