This is one of the best desserts I've made in a long time, and I say that not because it's pretty and tastes great, but because it took almost no effort and -- I kid you not -- about 10 minutes to prepare.
And let me just say this: I used to think the whole notion of grilled fruit was ridiculous. Like, what's the point of going to the farmers' market and picking out perfect summer specimens -- fruit that's firm, unblemished and with no soft spots or discoloration -- and then tossing it atop flaming grates until it's hot, black, and oozing? I mean, how does that make any sense whatsoever?
It does. It just does.
If you want to learn more about apricots and why they're good for you, check out my article in the June issue of Body + Soul magazine (online here).
If, instead, you'd rather just learn how to grill these perky, palm-sized fruits, look down.
Recipe for Grilled Apricots with dark chocolate, pistachios, honey and cream
The title pretty much tells you everything. The key with this recipe is choosing your fruit wisely: apricots should be firm but ripe. If they're too soft, they'll fall apart on the grill. Also, I had a package of Guittard dark chocolate chips, but any chocolate chips, or shavings of your favorite chocolate bar, will work.
4 firm, ripe apricots, cut in half, pits discarded
Neutral vegetable oil, like canola
16-32 dark chocolate chips, semisweet chocolate chips, or 4 tablespoons shaved dark chocolate
2 to 3 tablespoons cold heavy cream
2 tablespoons toasted, chopped pistachios
Preheat your grill for direct high heat (450-500 degrees). Brush both sides of the apricots with a thin coating of oil.
Once grill is hot, place fruit cut side down on grates. Grill for 1-1/2 minutes, then flip so the cavity faces up. Grill 1 minute longer, then add 2 to 4 chocolate chips to each cavity (depending on the size of the apricots and how many fit). Grill one minute longer so chocolate softens and turns glossy. Keep in mind that the chocolate chips will hold their shape, which is fine.
Carefully remove the fruit from the grill and place 2 halves in each of 4 ramekins. Drizzle apricots with honey to taste (grilled fruit, and roasted fruit, too, loses some of its sweetness) and pour a little cream on top. Sprinkle with pistachios, and serve immediately.