Grill/Barbecue

Grilled Apricots with Whipped Ricotta, Basil and Sherry Vinegar Syrup

by:
August 15, 2011
4
3 Ratings
Grilled Apricots with Whipped Ricotta, Basil and Sherry Vinegar Syrup
  • Serves 4
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

What You'll Need
Ingredients
  • 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
Directions
  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.
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7 Reviews

Augusta
Augusta August 17, 2013
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 S.
Merrill S. August 18, 2013
Yes, definitely still a little firm -- but ripe! Here's a good reference for grilling peaches: http://food52.com/recipes/272-grilled-mint-julep-peaches
 
Joan T.
Joan T. June 20, 2013
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.
 
tstar
tstar June 25, 2012
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 S.
Merrill S. June 25, 2012
Glad you liked it! Your photo link doesn't work for me, though.
 
AntoniaJames
AntoniaJames August 15, 2011
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 S.
Merrill S. August 15, 2011
You're right -- it was a typo, and I just corrected it. Serves 4!