Grilled Apricots with Honey Glaze and Cheese Rosettes Recipe
Introduction
Grilled apricots with honey glaze and cheese rosettes offer a delightful blend of smoky sweetness and creamy tang. This simple yet elegant dish is perfect as a unique appetizer or a light dessert.
Ingredients
- 10 apricots (halved and pitted)
- Olive oil (for brushing)
- 1/3 cup honey
- 2 tsp sherry vinegar
- 1 pinch salt
- 1/3 jalapeno (sliced)
- 1 sprig tarragon
- 1/3 cup sesame seeds (toasted)
- 4 oz Petit Basque cheese
- Chives (chopped, to taste)
- Chive blossoms (to taste)
- Flaky salt (to taste)
Instructions
- Step 1: Brush the cut sides of the apricots with olive oil. Heat a grill or a wire rack set over a gas burner until extremely hot. Place the apricots cut-side down and char for about 20 seconds until grill marks appear but the fruit remains firm. Be careful not to overcook to avoid sogginess.
- Step 2: In a small saucepan, combine honey, sherry vinegar, a pinch of salt, tarragon, and sliced jalapeno. Simmer gently for 2 to 3 minutes until the glaze thickens. Remove from heat, let cool slightly, then discard the tarragon and jalapeno.
- Step 3: Brush the grilled apricots generously with the honey glaze, reserving some for final drizzling. Allow the apricots to cool a bit, then sprinkle toasted sesame seeds evenly over them.
- Step 4: Let the Petit Basque cheese come to room temperature. Using a girolle, shave the cheese into rosettes. If you don’t have a girolle, grate any semi-hard cheese and form small mounds instead.
- Step 5: Place a cheese rosette in the center indentation of each apricot half. Drizzle with the remaining honey glaze, then garnish with chopped chives, chive blossoms, and a pinch of flaky salt before serving.
Tips & Variations
- Substitute the sherry vinegar with apple cider vinegar for a milder tang.
- Use a mild semi-hard cheese like Manchego if Petit Basque is unavailable.
- For extra heat, leave some jalapeno slices in the glaze instead of discarding them.
- Toast sesame seeds lightly to enhance their nutty flavor without burning.
- Serve immediately to enjoy the contrast of warm apricots and cool cheese.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The apricots may soften further when chilled, so it’s best to enjoy this dish fresh. Reheat briefly at low temperature if desired, but avoid overheating to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen apricots for this recipe?
Fresh apricots work best for grilling because frozen ones tend to become too soft and watery. If using frozen, thaw completely and pat dry before grilling, but the texture may be less firm.
What can I substitute for Petit Basque cheese?
If Petit Basque is unavailable, try similar semi-hard cheeses like Manchego or a mild aged cheddar. These will provide a creamy, slightly tangy complement to the sweet apricots.
PrintGrilled Apricots with Honey Glaze and Cheese Rosettes Recipe
This recipe features grilled apricots brushed with a luscious honey glaze infused with sherry vinegar, jalapeno, and tarragon. The apricots are charred lightly to enhance their natural sweetness while retaining firmness, then sprinkled with toasted sesame seeds for crunch. They are topped with delicate rosettes of Petit Basque cheese and finished with fresh chives, chive blossoms, and flaky salt, creating a sophisticated and vibrant appetizer perfect for summer grilling and entertaining.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10 servings (1 apricot half per serving) 1x
- Category: Appetizer
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Apricots
- 10 apricots, halved and pitted
- Olive oil, for brushing
Honey Glaze
- 1/3 cup honey
- 2 tsp sherry vinegar
- 1 pinch salt
- 1/3 jalapeno, sliced
- 1 sprig tarragon
Toppings
- 1/3 cup sesame seeds, toasted
- 4 oz Petit Basque cheese
- Chives, chopped to taste
- Chive blossoms, to taste
- Flaky salt, to taste
Instructions
- Char the Apricots: Brush the cut sides of the apricots with olive oil. Heat a grill or a wire rack over a gas burner until very hot. Place the apricots cut-side down on the grill and char for about 20 seconds until grill marks appear but the apricots remain firm to avoid sogginess.
- Make the Glaze: In a small saucepan, combine honey, sherry vinegar, a pinch of salt, tarragon sprig, and sliced jalapeno. Simmer gently for 2 to 3 minutes until the glaze thickens slightly. Remove from heat, allow to cool slightly, then discard the tarragon and jalapeno slices.
- Glaze and Sesame: Brush the grilled apricots with the honey glaze, reserving some for finishing later. Let them cool slightly before sprinkling with the toasted sesame seeds to add texture.
- Shave the Rosettes: Bring the Petit Basque cheese to room temperature. Using a girolle, shave the cheese into delicate rosettes. If a girolle is unavailable, grate the cheese finely and form small mounds for a similar effect.
- Assemble: Place one cheese rosette or mound in the indentation of each apricot half. Drizzle with the reserved honey glaze, then garnish with chopped chives, chive blossoms, and a pinch of flaky salt to finish.
Notes
- If you don’t have a grill, you can use a grill pan or cast-iron skillet to char the apricots on the stovetop.
- Petit Basque cheese has a nutty, slightly spicy flavor, but you can substitute with another semi-hard cheese like manchego if unavailable.
- Adjust the amount of jalapeno in the glaze to control the spice level according to your preference.
- To toast sesame seeds, dry roast them in a skillet over medium heat until golden and fragrant, about 2–3 minutes, stirring frequently to avoid burning.
- Chive blossoms add a mild onion flavor and a lovely visual touch, but you can omit or replace with finely chopped green onions if needed.
Keywords: grilled apricots, honey glaze, Petit Basque cheese, appetizer, grilled fruit, summer appetizer, cheese rosettes, toasted sesame seeds
