A luxurious, refreshing Mediterranean dessert combining silky labneh cream, golden caramelized apricots, crunchy pistachios, and bursts of pomegranate jewels. Light, fragrant, and beautifully balanced β€” perfect for holidays or special dinners.

πŸ§‚ Ingredients

For the Caramelized Apricots:

  • 10–12 large fresh apricots, halved and pitted
    (If not in season, use canned apricot halves β€” drained and patted dry)
  • 2 tbsp unsalted butter
  • 3 tbsp honey (or sugar for a deeper caramel)
  • 1 tbsp fresh lemon juice
  • 1 tsp orange zest (optional for extra aroma)
  • A pinch of sea salt

For the Cream Topping:

  • 1 cup labneh (or thick Greek yogurt)
  • 2 tbsp honey or date syrup
  • Β½ tsp vanilla extract
  • Zest of Β½ lemon or orange

For Garnish:

  • ΒΌ cup chopped pistachios (lightly toasted for crunch)
  • ΒΌ cup pomegranate seeds
  • A few fresh thyme leaves or mint
  • Extra honey or pomegranate molasses for drizzling

🍳 Instructions

Step 1: Prepare the Apricots

  1. If using fresh apricots, wash, halve, and remove pits.
  2. In a skillet, melt butter over medium heat. Add honey and let it bubble until lightly golden and fragrant (about 2–3 minutes).
  3. Carefully place the apricot halves cut side down into the caramel.
  4. Cook for 3–5 minutes, or until the bottoms are caramelized and softened but still hold their shape.
  5. Add lemon juice and swirl the pan to create a glossy syrup.
  6. Remove apricots and place on a serving plate, cut side up. Let cool slightly.

Step 2: Prepare the Cream

  1. In a small bowl, combine labneh, honey, vanilla, and lemon/orange zest.
  2. Whisk until smooth and creamy.
  3. Refrigerate for at least 15 minutes to slightly firm up before assembling.

Step 3: Assemble the Bites

  1. Once apricots are cooled to room temperature, spoon or pipe a dollop of the honeyed labneh on top of each one.
  2. Sprinkle with chopped pistachios and pomegranate seeds.
  3. Garnish with a few thyme leaves or mint for aroma and color.
  4. Drizzle lightly with honey or pomegranate molasses.

🍽️ Serving & Presentation

  • Serve chilled or at room temperature on a decorative platter.
  • For an extra Mediterranean flair, serve alongside mint tea, Turkish coffee, or rosewater lemonade.
  • These can be made 1 day ahead β€” just add toppings before serving.

πŸ’‘ Tips & Variations

  • Substitute apricots with peaches, nectarines, or figs when in season.
  • Add a pinch of cardamom or cinnamon to the labneh for a warm flavor.
  • For a vegan version, use coconut yogurt and maple syrup instead of labneh and honey.
  • You can also serve this dessert over semolina cake (revani) or phyllo pastry rounds for a heartier treat.

🌺 Mediterranean Inspiration

This dessert draws from the Levantine and Aegean love for fruit, honey, nuts, and yogurt β€” echoing the elegance of Turkish kayΔ±sΔ± tatlΔ±sΔ± (stuffed apricots) and Greek yiaourti me meli (yogurt with honey). It’s a modern twist on centuries-old flavor pairings.