When it comes to dessert, most of the time I love something fruity. And the floral, almond-like flavor of apricots is just so underutilized in my opinion. I love to cook with them in spring and summer especially. Fresh apricots are in season from early May to July, but you can get them imported throughout the year from other temperate regions.
This easy recipe amplifies apricots’ natural sweetness with honey. To add even more depth, I whip up an entirely dairy-free ricotta cream, that balances the dessert with the perfect amount of richness to complement the bright apricots. This whipped ricotta has a subtle sweetness, it’s really luxurious, and no one will even believe it’s dairy-free. It’s wonderful paired with fresh berries, scones…you can find a dozen uses for it outside of this dish.
This fruity dessert is not only delicious, but also a healthier option, perfect for those seeking a light and indulgent treat. And it comes together in just about 10 minutes! Let me show you how it’s done.
How to Cook the Apricots
Once you’ve sliced the apricots in half, you can twist out the pit. No need to remove the skin or anything!
I set them into a stainless steel pan, cut side down and drizzle a little honey overtop (preferably a dark, local honey for the best flavor). Add in a half cup of water and turn the stove to medium-high heat. Shake the apricots a little to get them mixed with the honey and water, and let them cook for 4-5 minutes without moving them around until they’re slightly browned on the bottom.
Flip them over with a heat-proof spatula and continue cooking for another 4-5 minutes until the apricots are soft but not falling apart.
Take the pan of apricots off the heat and set aside for a minute.
How to Make the Whipped Ricotta
The ricotta only takes a couple of minutes to prep, which makes it easy to do while the main dish is cooking. Or you can prep it ahead of time and store it in the fridge for later.
To make it, you’ll whisk together some dairy-free ricotta and some dairy-free unsweetened plain yogurt. Add in some more honey, plus the zest of a whole lemon and the juice of half of that lemon. (Reserve the other half for serving). Sprinkle in a bit of sea salt to balance out the flavor. Whisk it again until smooth.
If you’re serving the dish right away, scoop the ricotta cream onto a serving platter or individual plates and smooth out with a spoon for a creamy base.
How to Serve the Dessert
Scoop the apricots out of the pan and place them cut side up over the whipped ricotta. Spoon over any extra pan juices. Then drizzle over a good balsamic vinegar glaze. I have this one from Whole Foods called Olivier—it’s a 25-year-aged balsamic vinegar that is so oaky and rich. It’s just the best that I’ve had.
Pluck off some small sprigs of mint to add some greenery and a fresh herbal note, and then squeeze some lemon juice in a sprinkle overtop. You can serve this as is or store it all in the fridge for later and serve chilled (just wait until the end to add the lemon juice so it stays bright).
It’s so light, fruity, and creamy—it’s the perfect way to end a meal. Give this fruit dessert a try, share it with someone you care about, and let me know what you think!
(P.S. – If you want to know my picks for the best dairy-free yogurts, cheeses and more, check out this post!)
Caramelized Apricots over Whipped Ricotta | Dairy-Free
Ingredients:
- 16 fresh apricots, cut in half, pit removed and discarded
- 1/3 cup honey
For the Whipped Ricotta
- 1 cup Kite Hill Dairy-Free Ricotta
- 2/3 cup Kite Hill Dairy-Free Yogurt (unsweetened plain)
- 1/3 cup honey
- 1 lemon, juiced and zested
- pinch salt
To finish
- aged balsamic vinegar
- mint leaves
Directions:
Cook the Apricots
- Put the apricots cut side up in a pan and add 1/3 cup honey. Add 1/2 cup water and place on medium high heat on the stove until the bottoms start to brown a little bit, approximately 4-5 minutes.
- Whisk together the whipped ricotta ingredients, reserving 1/2 of the lemon. Spread the mixture along the bottom of a serving platter.
- Flip the apricots over so the cut side is down and continue cooking until the syrup reduces and the apricots are soft. Spoon the apricots onto the serving platter, drizzle with any remaining syrup in the pan. Drizzle with balsamic and sprinkle fresh mint leaves over top. Serve immediately or chill in the fridge until service (wait to drizzle the balsamic and add the mint until service time). Enjoy!
Apricots are nowhere around in my town. I bought yellow nectarines instead. Do you think they’ll work OK?
Yellow nectarines are a great swap. Since they’re a bit bigger and firmer than apricots, I’d suggest cutting them into quarters or thick wedges so they caramelize faster and are easier to eat. Just keep an eye on them in the pan—you want them tender but not mushy. And definitely leave the skins on.