These fresh apricots positively melt in the heat of the pan before you toss them with fresh raspberries and sprinkle them with the lightest dusting of pistachios for an easy, no-fuss, one-pan dessert with no added sweetener.
Cook Time5 minutesmins
Total Time5 minutesmins
Course: Dessert
Cuisine: American
Servings: 4to 6 servings
Author: Jenny
Ingredients
2tablespoonssalted butter
1poundapricotssplit in half and pitted
2cupsfresh raspberries
2tablespoonsfinely ground pistachios
Instructions
Melt the butter in a nonreactive skillet (like this one) over medium-high heat. When the butter melts into froth and foam, toss in the apricots, stirring frequently to prevent them from scorching, until they begin to soften ever so slightly.
Spoon the melted apricots, and any remaining juice, into a serving dish. Top them with fresh raspberries and a dusting of finely ground pistachios. Serve immediately.