Honey-Roasted Apricots with Nougat Chocolate

Apricot halves roasted with honey until lightly caramelized, a spoonful of Greek yogurt, and over the warm fruit a scatter of chopped chocolate: Comptoir du Cacao’s Nougat & Pistachio Dark Chocolate Bar plays soft nougat and crunchy pistachio against 72% cocoa.

Serves 4 · 10 min + 15 min roasting

1. Preheat the oven to 400°F (200°C).
2. Halve and pit 8 fresh apricots, set them cut side up in a baking dish and drizzle with 2 tbsp honey.
3. Roast for 12 to 15 minutes, until tender and lightly caramelized.
4. Divide among 4 plates with a spoonful of Greek yogurt or mascarpone.
5. Scatter half of the Nougat & Pistachio dark chocolate bar (1.6 oz / 45 g), coarsely chopped, over the warm apricots and serve.

The star of this recipe: Nougat & Pistachio Dark Chocolate Bar, by Comptoir du Cacao.