Blackened Apricots With Creme Fraiche & Pistachios

Blackened Apricots With Creme Fraiche & Pistachios
4.5 from 2 ratings
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“This  dish requires no skill at all.  Just halve the fruit and plop them, cut side down, on a screaming hot grill pan.  Leave them for a minute or so, then flip them over onto a plate, top with a dollop of creme fraiche (or yogurt) and a sprinkle of pistachios.  The drizzle of pomegranate molasses makes the flavors pop, and you could substitute any really good fruity vinegar.  It can be a first course, a salad, or a dessert.”- Sue of The View From Great Island food blogFind her original recipe here! 
Servings
4
servings
Grilled Apricots
Ingredients
  • 1 ripe apricot per serving
  • creme fraiche
  • chopped pistachio nuts (i used roasted, unsalted, in their shell)
  • pomegranate molasses or good fruity vinegar
Directions
  1. Halve the apricots and carefully remove the pits.
  2. Heat a grill pan over high heat for a few minutes until it is very hot.
  3. Set the apricots face down on the grill pan and let cook, without moving, for a minute or two.
  4. Carefully remove the fruit and set on a plate, grilled side up.
  5. Top with a spoonful of creme fraiche and sprinkle with chopped nuts.
  6. Drizzle the fruit with the pomegranate molasses and serve.
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