Honeyed Apricots with Pistachios

In Mediterranean kitchens, honey and apricots have long been a summer pairing, often finished with fragrant orange blossom. These skillet-warmed halves get a glossy honey glaze, crunchy pistachios, and a cool spoonful of Greek yogurt.

Serves 4 · 10 min prep · 12 min cook

Estimate for one serving

• 248 cal
• 6g protein
• 38g carbs
• 10g fat
• 4g fiber

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Ingredients

• 8 ripe fresh apricots
• 1/3 cup honey
• 2 tbsp fresh lemon juice
• 1 tsp orange blossom water
• 1 tbsp unsalted butter
• 1/3 cup shelled pistachios, roughly chopped
• 1 cup Greek yogurt
• 1 tsp lemon zest
• 1/8 tsp pinch of flaky sea salt

Instructions

1. 1Halve the apricots and remove the pits, leaving the fruit in neat halves. If any are very firm, let them sit at room temperature 20 minutes so they soften slightly for better caramelization.
2. 2In a small bowl whisk together the honey, fresh lemon juice, and orange blossom water until smooth and pourable. Set aside this mixture for finishing later.
3. 3Melt the butter in a 10-inch skillet over medium heat until it foams and smells nutty, about 1 minute. Arrange the apricot halves cut-side down in a single layer.
4. 4Cook undisturbed for 3 to 4 minutes until the cut sides turn golden and caramelized at the edges. Flip carefully with tongs and cook the skin side another 2 minutes until just tender but still holding shape.
5. 5Pour the remaining honey mixture into the skillet the fruit. Let it bubble gently for 1 to 2 minutes, spooning the syrup over the apricots so they glaze evenly. Remove from heat.
6. 6Toast the chopped pistachios in a dry small skillet over medium heat for 2 to 3 minutes, shaking often, until fragrant and lightly browned. Transfer immediately to a plate so they do not burn.
7. 7Stir the lemon zest into the Greek yogurt. Spoon a generous dollop of the yogurt onto each serving plate or shallow bowl as a cool base.
8. 8Arrange 4 to 5 warm apricot halves over the yogurt. Drizzle with the reserved honey mixture and any skillet syrup. Scatter the toasted pistachios and flaky sea salt over the top. Serve immediately while the fruit is still warm and the yogurt cool.