July 26, 2011

Caramelized Apricots with Goat Cheese and Pistachios

Here's a thought.

Warm, juicy, sweet apricots.

Soft, creamy, rich cheese.

Crunchy, nutty, salty pistachios.

Sweet, sticky, oozy, honey.

If you choose to make this recipe, you WILL have a flavor explosion in your mouth. Seriously.

And if you choose to make this super easy recipe, it will only take you 15 minutes. Tops. 

Did I also mention it's super classy. That's right, class x 10.

No, not the type of class that requires long stem glasses, caviar, and grey poupon.

The type of class you get when you are surrounded by amazingly wonderful people, wearing a cute summer dress, and red lipstick, of course.

Ok. So next weekend you're going to a barbecue. 

You've been asked to bring the dessert. Or an appetizer. Or you've been asked to bring nothing, but you're totally going too.

First, you need to get some fresh apricots. Not too ripe, not too under-ripe. Make sure they smell like apricots. Sweet and juicy. Don't get over ripe apricots or they will fall apart when you broil them. True story.

Next, you need to cut them in half and place them on baking sheet.

Don't forget to turn on that oven. This is necessary.

Sprinkle the tops with brown sugar. White sugar is perfectly acceptable.

Place them in the oven and watch the magic happen.

The sugar will cook and caramelize on top, leaving a sticky sweet layer.

The sides of the apricot will hold their shape. They will look like tiny bowls ready to be filled with goodness.

Next, shell some pistachios.

This is the most challenging part. Resisting the temptation to eat all the pistachios before the apricots have broiled.

Now you have to chop them nuts. Go crazy. Get mad. Chop em like you mean it.

Mix the cheeses with a fork or a whisk. Get it fluffy. Plop in on top.

Sprinkle some nuts on top and finish it off with a drizzle of honey. Done.

So good. So sweet. So classy. So perfect.

Caramelized Apricots with Goat Cheese and Pistachio Recipe (makes 10 halves)

5 apricots, halved {not too ripe, firm to touch}
5 tsp brown sugar
5 tbsp cream cheese, room temperature
3 tbsp soft goat cheese, room temperature
2 tbsp pistachios, chopped
1 tbsp honey


1. Turn the oven to broil {500 F}. Move the oven rack to the top shelf.

2. Wash, then cut the apricots in half and place them on a baking sheet.

3. Sprinkle the tops with 1/2 tsp of brown sugar. and broil for 10 - 15 minutes. The brown sugar should caramelize and turn light brown.

4. In a small bowl, mix the cream cheese and goat cheese, with a fork or whisk.

5. When the apricots have cooked, remove them from the oven. Place a dollop of the cheese mixture on top of each apricot, followed by a tsp of chopped pistachios, and then drizzle with honey. Serve warm.


  1. These were incredible! Also, I'm now hooked on Goat cheese/Cream cheese together - it's tastier than the sum of it's parts :)

  2. Looks amazing and bet it taste amazing too! I usual eat just raw apricot and I've had never tried incorporating this with other stuff so, this would be the first time I'm excited!

  3. This was my first time baking with them. So delicious.

  4. Brent - goat and cream cheese is a great combination. Glad you liked.

  5. pistachios is one of my favorite nut...and I am excited on this recipe because of the combination of peach and not only that the goat cheese. sure it is a hit.

  6. Sounds amazing!! We are growing tomatoes right now and this would be the perfect way to serve them (well, one of the MANY perfect ways!).

  7. Gina - Holy heck. You are so right. Tomatoes and goat cheese go so well together.

  8. Oh my gosh, these look amazing! I love fruit and cheese. They are seriously an amazing combo!! Thanks for sharing.

  9. Fruit and Cheese is such an awesome combo. They were just meant to be.

  10. Beautiful pictures and wonderful combo!

  11. Apricots are out of season right now, thoughts on doing this with peaches?

  12. I am going to serve this dish as part of a four course meal with wine pairings. What wine would you suugest?

    1. A nice chardonay or pinot grigio!

  13. Cooked this delicious dessert and I've sent you an email with the photo!
    Thanks for the simple yet cute recipe!

  14. Where I live it's all about dates. Can't wait to try this just like it is. Then maybe using dates, with a bit of balsamic reduction.....