Grill/Barbecue

Grilled Apricots with Whipped Ricotta, Basil and Sherry Vinegar Syrup

Name: Grilled Apricots with Whipped Ricotta, Basil and Sherry Vinegar Syrup
Yield: Serves 4
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

by: Merrill Stubbs

August 15, 2011

4 3 Ratings

Grilled Apricots with Whipped Ricotta, Basil and Sherry Vinegar Syrup

Serves 4

Jump to Recipe

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

Test Kitchen-Approved

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

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

Tags:

See what other Food52ers are saying.

tstar
AntoniaJames
Merrill Stubbs
Augusta

Popular on Food52

7 Reviews

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. 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. 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 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. June 25, 2012

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

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. August 15, 2011

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

Grill/Barbecue