I love grilled fruits. Last year our peach tree exploded and we had more peaches than one family should have, so we experimented with some different recipes, including grilling them.  We had them as desserts, in chutneys, in salsas — just sooo good. So when we found apricots at the farmer’s market this last weekend, we decided we’d like to do more of the same fruit grilling. The apricots turned into smoky, super sweet bites of heaven and with the creme fraiche and balsamic drizzle – totally decadent.

Makes 4-6 servings


  • 6 – 8 plump apricots, halved and pitted
  • 1 T extra virgin olive oil
  • 1/3 C balsamic reduction (recipe below)
  • 1 C creme fraiche
  • 1 tsp vanilla extract
  • 1/4 C roasted pistachios, chopped or whole
  • Fresh organic mint leaves

On a sheet pan place your halved, pitted apricots and brush flesh with olive oil.  Set aside until you’re ready to grill.

In a small bowl, add creme fraiche and vanilla and mix well.

With an oiled paper towel wipe grill grates so they are oiled and apricots won’t stick during grilling. Heat grill to medium-high heat. Place apricot halves flesh side down onto hot grill and grill for about 5 minutes until they have grill marks and test fork tender. You’re not going to flip your apricots – only grill the olive oil.brushed side.

Arrange apricots flesh side up so you can see the grill marks. Dollop 1/2 to 1 tablespoon creme fraiche into each pit cavity.  Top with pistachios.  Drizzle each apricot with balsamic reduction and garnish with fresh mint leaves.  We drizzled the platter with balsamic reduction, as well.  Guests can swipe up a little more of that sweetness when they scoop up their apricot.

Balsamic Reduction

In a small saucepan, add 1/3 C balsamic vinegar and 2 T honey. Bring to a boil, then immediately reduce heat and simmer for approximately 15 minutes. Test reduction with a spoon  It it coats the back of the spoon, you’re there!  Set aside to cool.


  • You can easily make this with peaches — I think I will!
  • I also think chopping fresh herbs into the creme fraiche would be delicious and pretty.  Basil, tarragon, thyme …
  • Toasted almonds, walnuts or pine nuts could be used in place of pistachios.
  • Dizzling the balsamic reduction over the fruit first, then adding the creme fraiche seems to be more presentable.  Our apricots weren’t as pretty with the reduction over the top of the creme fraiche.
  • It’s not necessary to add honey to the balsamic reduction. It’s really good, but the apricots are already so sweet, it’s not necessary.