Pan Roasted Apricots with Ginger Pistachio Crumbs

Does your food let you feel?

Or do you let yourself feel when you’re eating food?

Is it a numbed experience? Is it dull? Is it rushed? Do you let yourself salivate?

No? That’s cool. Let’s check that out and address it because sometimes I can’t believe we live in a world where this is needed, but I think it’s so, so needed: you deserve to enjoy your food. You deserve to enjoy food that isn’t complex.

So, what DO you feel?

What do you do that does make you feel? Is it listening to music? Is it a certain hobby? Is it being with a certain person? Great. Join it with food, if you like. Play your favorite song you close your eyes to and nod your head with and shake your tight Minnesotan hips (no?) to while eating. See what the experience is like. Very Pavlovian, in a cool and unassuming way.

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Pan Roasted Apricots with Ginger Pistachio Crumbs

It’s a long title but I have to show you all the flavors and textures that go together otherwise what, will you really make it? Can I trust you to make this quick dessert? The pistachios are luxurious, but the crumble goes a long way and stores well in the fridge for your next round. Because you’ll be making these again, oh yes! And did you notice? No sweetener added—we just don’t need it here. Paleo, Whole30, Dairy-free and SCD, use coconut cream option.

Course Dessert

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 4 people

Author Lucia Hawley

Ingredients

Pan Roasted Apricots with Ginger Pistachio Crumbs

• 4 apricots cut in half and pits discarded
• coconut oil for sautéing

For the Ginger Pistachio Crumbs

• 1/2 cup pistachios
• 1/2 teaspoon ground ginger
• 1/4 teaspoon sea salt

For the Whipped Cream

• 1/2 teaspoon vanilla extract
• 1 cup heavy whipping cream or canned coconut milk

Instructions

1. Preheat a medium sized pan over medium-high heat with a tablespoon of coconut oil in it to melt. Once hot, add the apricot halves cut-side down into the hot pan. Place either a clean, heavy small pot on top of the apricot halves to push them down onto the hot pan even more, or use a small plate and a can of beans or something on top of it to get the same effect. Let the apricot halves cook for 4 minutes or until golden brown.

2. Meanwhile, make the pistachio crumble by toasting the pistaschios in a dry pan over medium heat for about 4 minutes, moving the pistachios around here and there so they don't burn. One toasted, combine the pistachios, ground ginger and sea salt into either a blender or a food processor and pulse the processor until a fine, sand-like texture is created. Scoop the crumble into a small bowl and set aside.

3. Finally, make the whipped cream. If you’re using canned coconut milk, the trick is to store the can in the fridge the night before so the cream solidifies. Open your can up upside down as well and drain off the coconut milk to use for a different recipe (like saving for a smoothie). Then with the vanilla extract, whip with an immersion blender, blender or food processor until fluffy. Same goes for the heavy whipping cream.
4. Take the small heavy pot off the apricots, and remove them from the hot pan into your serving dish, cooked side up.
5. Garnish each apricot half with a dollop of whipped cream and a generous handful of the pistachio crumble.