If you can get a pan hot enough, but not too hot, fruit will positively melt into a lovely semi-soft consistency, its natural sugars caramelizing just a touch. Naturally soft, tender fruits, like stonefruit and berries, yield themselves beautifully to this technique, with apricots being a favorite.
2 tablespoons butter
1 pound Champlain Orchards apricots, split in half and pitted
2 cups fresh Champlain Orchards organic raspberries
2 tablespoons finely ground pistachios
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.
- Adapted from Nourished Kitchen