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Charred Apricot Halves with Brown Butter Caramel & Halva

Indulge in charred apricot halves enveloped in rich brown butter caramel, paired with nutty halva for an exquisite dessert experience.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the apricots
  • 8 pieces ripe apricots, halved and pitted Select ripe yet firm apricots to hold their shape
  • 3 tbsp unsalted butter
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground cardamom
  • ¼ tsp flaky sea salt
For the caramel
  • ⅔ cup unsalted butter For caramel
  • ⅔ cup brown sugar For caramel
  • ⅓ cup heavy cream
  • 3 tbsp wildflower honey
  • 1 tsp pure vanilla extract
  • ½ tsp ground cinnamon For caramel
  • ½ tsp flaky sea salt For caramel
For the garnish
  • 6 oz pistachio halva, crumbled
  • ¼ cup pistachios, roughly crushed
  • 1 tbsp olive oil
  • Fresh thyme sprigs
  • Tiny edible white flower petals
  • 1 tbsp warm honey for drizzling
  • Flaky sea salt

Method
 

Preparation
  1. Pat the apricot halves dry with paper towels.
  2. Toss the apricot halves with brown sugar, cinnamon, cardamom, and salt until coated.
Cooking
  1. Heat a cast iron pan over high heat until hot.
  2. Add butter to the pan and let foam, then place apricots cut-side down.
  3. Char the apricots for 4 minutes until blackened.
  4. Flip and cook skin sides for 2 more minutes.
Making Caramel
  1. In another saucepan, cook butter over medium heat until golden-brown, about 5 minutes.
  2. Whisk in brown sugar, cream, honey, vanilla, cinnamon, and salt until caramel forms.
Assembly
  1. Crumble halva into pieces and mix with crushed pistachios and salt.
  2. Arrange charred apricots on a plate, drizzle with caramel, scatter halva crumble, and garnish with thyme, flower petals, honey, and flaky salt.

Notes

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently to enjoy.