Caramelized Apricots with Honey Yogurt & Pistachios

Caramelized Apricots with Honey Yogurt & Pistachios

Shivangi Rao
By Shivangi Rao
Course Dessert


  • 2 apricots sliced in half pitted
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 4 tbsp full-fat labneh or Greek yogurt
  • 4 tbsp honey 1 tbsp for apricots, 1 tbsp for cooking on the pan, 2 tbsp for yogurt topping
  • 1 tbsp salted butter
  • A pinch of nutmeg and crushed raw unsalted pistachios for garnish


  • Slice apricots in half and remove the pits and stems.
  • Sprinkle cardamom, cinnamon, and add 1/4 tbsp honey on top of each half of the apricots (on the flesh).
  • Heat a pan or cast-iron skillet on low heat. Add the butter to the pan once heated.
  • Place each apricot face down in the melted butter.
  • Let the apricots caramelize on the heat for a few minutes.
  • Add one more tbsp of honey on the pan in between the apricots. It will melt into the butter on the pan.
  • Flip the apricots over after a few minutes and let the other side soften as well.
  • Flip back over to the flesh side face down and let it caramelize for 2-3 more minutes.
  • Apricots should be softened but not falling apart when finished, and golden brown on the flesh.
  • Remove apricots with a spatula and place on a serving dish, flesh side facing up.
  • Meanwhile, mix 2 more tbsp of honey with the labneh or Greek yogurt in a bowl. Taste and add more honey depending on how sweet you prefer it.
  • Take 1 tbsp of the yogurt and top each apricot half with it.
  • Garnish each apricot half with a tiny sprinkle of nutmeg and chopped pistachios.
  • Serve immediately!
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