Roasted Apricots with Creme Fraiche and Pound Cake

Here’s a dessert that’ll impress your friends, but calls for just six ingredients (two of which are store bought) and takes less than 20 minutes to make.

Four apricots, ripe but firm
3 tablespoons sugar
1/4 teaspoon nutmeg
2 tablespoons butter
4 slices of pound cake
1/2 cup creme fraiche
fresh berries for garnish

Wash and dry four apricots, then cut them in half lengthwise. Remove the pits. Place the halves on a 10-by-12-inch piece of tinfoil. Dot each apricot half with a small piece of butter, then sprinkle with a few tablespoons of sugar and some freshly grated nutmeg. Fold the tinfoil over the apricots like an envelope, pressing the edges together.

Transfer the “envelope” to a cookie sheet, then place under the broiler (or directly on the barbecue) for 6-8 minutes, or until the apricots are tender.

Unwrap the apricots carefully, reserving the syrupy juices. Spoon the apricot halves onto slices of pound cake (store-bought is fine), then top with creme fraiche. (If you can’t find creme fraiche, use whipped cream.) Drizzle with the syrup and garnish with fresh berries.

To make your own creme fraiche: Place 1 cup heavy whipping cream and 1 tablespoon buttermilk in a bowl and leave at room temperature for 12-14 hours. Once thickened, keep refrigerated. Whip gently before using.