Luscious but without the extra calories, our sticky-sweet Grilled Apricots with Ricotta are a delicious way to end a summer’s meal.
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Serves: Four
Time: 10 minutes
Ingredients
- 1 teaspoon olive oil
- 4 apricots
- 1/4 cup ricotta
- 1 tablespoon balsamic vinegar
- fresh mint leaves, to serve
Method
Brush pan with oil and place over medium-high heat. Split the apricots in half lengthwiseand discard the pit.
Grill apricots flesh-side down for four minutes or until the fruit softens slightly.Remove from heat and transfer to a plate. Lightly drizzle the grilled side lightly of the apricots with the balsamic vinegar. Top each one with a dollop of ricotta and a few mint leaves. Serve immediately.
