Roasted apricots with lemon balm and crème fraîche

Ingredients for 4 servings:

• 8 apricot(s), fresh
• 150 g crème fraîche
• 3 tbsp honey (acacia honey)
• 2 tbsp olive oil, mild-fruity
• 1 sprig of lemon balm
• 4 berries (pink berries)
• 3 tbsp pine nuts

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Wash the apricots, halve them, and remove the stones. Pluck the lemon balm leaves from the stems, wash them briefly, and chop them finely. Gently heat the olive oil and honey in a pan over medium heat. Place the fruit cut-side down in the pan and fry slowly. When the honey browns, add a little water. As the water has evaporated and the honey continues to brown, add a little more water. An apricot broth should form in the pan. Slowly roast the pine nuts in a small pan without fat until golden brown (be careful! They can quickly turn black and become bitter). Coarsely grind the pink berries. Arrange the hot apricots on plates or in bowls. Add the crème fraîche and sprinkle with pine nuts and pink berries. Cover the whole thing with the apricot-honey broth and serve.