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!