Broiled Apricots with Goat Cheese, Honey and Pistachios

Apricots pair well with a tangy cheese, honey and pistachios! This was a riff on another apricot and goat cheese pairing, where you grill the apricots, then top with goat cheese and drizzle with balsamic vinegar. However, being that it was rather hot, I didn't want to stand next to a grill, indoor or outdoor, so I figured broiling would be a good alternative. This version also has a sweeter edge with the addition of honey and brown sugar.


Broiled Apricots with Goat Cheese, Honey and Pistachios
Makes 16 pieces

Turn the oven to broil (450°F). Place a rack at the highest level.

In a bowl, whip together:
3/4 cup goat cheese (168g), at room temperature
3 tablespoons honey (63g)

It should be slightly stiff, so that it makes a firm peak when spooned onto a plate. If it's crumbly, you can add a little greek yogurt or milk or water to make it smoother.

Level evenly in a small shallow bowl:
2 tablespoons dark brown sugar

Wash, dry, halve and pit:
8 apricots, ripe but firm (preferably Blenheims)

Dip each half, cut-side down into the brown sugar. Place halves, cut-side up, on a lined baking sheet. Broil until bubbly and caramelized, about 4-6 minutes. Keep an eye on it!

Remove from oven and let cool a bit. If you add the goat cheese too soon, it will melt and slide off the apricot half, so give it a chance to cool! Place a spoonful of the honey goat cheese into each apricot cavity. Over each apricot half, grind a bit of:
fresh black pepper

Then sprinkle on top:
chopped roasted pistachio nuts

Serve immediately.

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