Roasted Apricots on Labneh
Looking for a dish that’s as delicious as it is gorgeous? Well, when apricots are in season, you’ve got to try roasting these beauties. They’re sweet, juicy, and caramelized to perfection, making them an absolute showstopper on any table. Paired with creamy labneh and a sprinkle of Blue Duke, they hit all the right notes. This dish is all about seasonal flavours and a fabulous presentation without the fuss. So, why not add a touch of glamour to your next meal with this stunning creation?
INGREDIENTS – Roasted Apricots
- Apricots (qty is totally up to you – but for a group of 4 people, count with 6 apricots if serving as a side dish/4 if serving as an appetizer/ 8 if serving as a dessert)
- 1 TBSP butter
- 1 ½ tsp Blue Duke (for 6 apricots, you can add more when serving)
- 1 – 1 ½ TBSP Brown Sugar (use less for savoury dishes and more for dessert dishes)
- Add mint and lemon zest to serve. *Can also top with baby greens if serving as a salad.
INGREDIENTS – Labneh
- 1 Tub (650g ) of Yogurt, full fat – avoid skimmed/low-fat
- ½ tsp Salt
- Cheesecloth
DIRECTIONS
- Mix the yogurt with salt and place it in the cheesecloth to make labneh. Suspend the salted yogurt in the cheesecloth using a strainer and bowl, letting it sit overnight in the fridge. (6 – 12 hours)
- Preheat the oven to 350. Cut the apricots in half, remove the stone, smear some butter on the tops and sprinkle with brown sugar and Blue Duke. Bake for 30 minutes.
- Use a portion of the labneh (4-5 Tbsp or more), and either set on or spread it onto a serving dish.
- Place the roasted apricots, top with lemon zest, and mint. Serve cool or room tempurature.
