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Grilled Apricots with Honey Glaze and Cheese Rosettes

By: Nadia Aidi
|
Servings: 6 servings
Apricots are charred flesh-side down, brushed with a honey, sherry vinegar, jalapeno, and tarragon glaze, and topped with toasted sesame seeds, Petit Basque rosettes, flaky salt, chives, and chive blossoms. A sweet, savory, and lightly spiced summer appetizer.
Prep 15 minutes
Cook 10 minutes
Total 25 minutes
Close-up of a grilled apricot half topped with shaved cheese, toasted sesame seeds, chopped chives, and a purple chive blossom

Equipment

  • Grill, or wire rack over a gas burner
  • small saucepan
  • Girolle, or microplane
  • Basting Brush

Ingredients

Apricots

  • 10 apricots halved and pitted
  • olive oil for brushing

Honey Glaze

  • 1/3 cup honey
  • 2 tsp sherry vinegar
  • 1 pinch salt
  • 1/3 jalapeno sliced
  • 1 sprig tarragon

To Finish

  • 1/3 cup sesame seeds toasted
  • 4 oz Petit Basque cheese
  • chives chopped, to taste
  • chive blossoms to taste
  • flaky salt to taste

Instructions

  • Char the Apricots: Brush the cut sides of the apricots with olive oil. Heat a grill or a wire rack set over a gas burner until ripping hot. Place the apricots cut-side down and char hot and fast, about 20 seconds, until the surface is marked but the fruit still holds its shape. Do not overcook or they will turn soggy.
    10 apricots, olive oil
  • Make the Glaze: Add the honey, sherry vinegar, pinch of salt, tarragon, and jalapeño to a small saucepan. Simmer for 2 to 3 minutes until thickened. Remove from the heat and let cool slightly, then discard the tarragon and jalapeno.
    1/3 cup honey, 2 tsp sherry vinegar, 1 pinch salt, 1/3 jalapeno, 1 sprig tarragon
  • Glaze and Sesame: Brush the apricots with the honey glaze, reserving some for finishing. Let the apricots cool slightly, then sprinkle with the toasted sesame seeds.
    1/3 cup sesame seeds
  • Shave the Rosettes: Bring the cheese to room temperature. Use a girolle to shave the Petit Basque into rosettes. If you don't have a girolle, you can grate any semi-hard cheese and make a mound.
    4 oz Petit Basque cheese
  • Assemble: Set a cheese rosette in the divot of each apricot half. Drizzle with the reserved honey glaze, then finish with chopped chives, chive blossoms, and flaky salt.
    chives, chive blossoms, flaky salt

Nutrition

Calories: 134kcal, Carbohydrates: 24g, Protein: 6g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Cholesterol: 17mg, Sodium: 169mg, Potassium: 207mg, Fiber: 2g, Sugar: 21g, Vitamin A: 1145IU, Vitamin C: 6mg, Calcium: 215mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info