Cheryl Sternman Rule's Burnt Sugar Apricot Halves
Serves: About 8
 
Serve these delicate pretties warm, room temperature, or chilled any time of the day. As they sit they'll produce a lovely sweet-tart juice; be sure to spoon that up with them. Adapted from Yogurt Culture: A Global Look at How to Make, Bake, Sip, and Chill the World’s Creamiest, Healthiest Food (Rux Martin/Houghton Mifflin Harcourt).
Ingredients
  • 3 tablespoons turbinado or granulated sugar
  • ¾ teaspoon ground cinnamon, ginger, or cardamom
  • 2 lbs. ripe, fresh apricots, halved and pitted
  • Squeeze of lemon juice
  • Labneh, for serving
  • Pistachios, chopped, for serving
Instructions
  1. In a small bowl, stir together the sugar and cinnamon.
  2. Line a baking sheet with parchment or foil. Arrange the apricots cut-side up on the sheet. Divide the cinnamon-sugar evenly among the hollows and tops of the apricots. Set a broiler rack 5 inches from the heat source. Broil the apricots for 4-5 minutes, or until the sugar begins to bubble and darken in spots. Serve the apricots immediately, warm, with labneh and a sprinkle of pistachio nuts, or top with a squeeze of lemon juice to prevent browning and chill them in a jar with their juices for up to a week.
Recipe by Rose Water & Orange Blossoms at https://www.maureenabood.com/burnt-sugar-apricots-with-labneh-and-a-must-have-book/