Charred Apricot Halves with Brown Butter Caramel & Halva
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Best summer dessert
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Ingredients:
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The Charred Apricot Halves
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・8 ripe apricots, halved and pitted
・3 tbsp unsalted butter
・2 tbsp brown sugar
・1 tsp ground cinnamon
・½ tsp ground cardamom
・¼ tsp flaky sea salt
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The Brown Butter Caramel
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・⅔ cup unsalted butter
・⅔ cup brown sugar
・⅓ cup heavy cream
・3 tbsp wildflower honey
・1 tsp pure vanilla extract
・½ tsp ground cinnamon
・½ tsp flaky sea salt
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The Pistachio Halva Crumble
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・6 oz pistachio halva, crumbled
・¼ cup pistachios, roughly crushed
・1 tbsp olive oil
・½ tsp flaky sea salt
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The Finishing Crown
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・Fresh thyme sprigs
・Tiny edible white flower petals
・1 tbsp warm honey for drizzling
・Flaky sea salt
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Instructions
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Pat the apricot halves completely dry with paper towels for the deepest possible char.
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Toss the apricot halves gently with brown sugar, cinnamon, cardamom, and salt until evenly coated.
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Heat a large cast iron pan over high heat until smoking hot and shimmering.
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Add butter to the pan and let it foam, then place apricots cut-side down without moving them.
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Char the apricots for 4 minutes until deeply blackened and caramelized on the cut sides.
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Flip the apricots gently and cook the skin sides for 2 more minutes until just tender.
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Cook butter in a separate saucepan over medium heat until deeply golden-brown and nutty, about 5 minutes.
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Whisk in brown sugar, heavy cream, honey, vanilla, cinnamon, and salt until silky amber caramel forms.
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Crumble the pistachio halva into rough sandy pieces and toss with crushed pistachios and salt.
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Arrange the charred apricots on a black plate, drizzle warm brown butter caramel generously, scatter halva crumble, and crown with thyme, flower petals, warm honey, and flaky salt.
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