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
Ingredients
- 8 fresh apricots, halved and pitted
- 2 tbsp honey
- A spoonful of Greek yogurt or mascarpone per plate
- Half a Nougat & Pistachio Dark Chocolate Bar (Comptoir du Cacao), 1.6 oz / 45 g, coarsely chopped
Method
- Preheat the oven to 400°F (200°C).
- Halve and pit 8 fresh apricots, set them cut side up in a baking dish and drizzle with 2 tbsp honey.
- Roast for 12 to 15 minutes, until tender and lightly caramelized.
- Divide among 4 plates with a spoonful of Greek yogurt or mascarpone.
- 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.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
