GRILLED APRICOTS WITH CILANTRO CREAM

"Grilled apricots served neat are delicious. Serve them atop ice cream or fresh ricotta and drizzle with melted chocolate, and you have a wonderful summer dessert. Add a bit of heat from fresh and dried chiles, and you have an outstanding side dish, perfect with pork, chicken, quail and grilled sausages."

4 ripe apricots, halved and pitted
6 tablespoons creme fraiche
1 teaspoon minced fresh serrano or jalapeno
1 to 2 tablespoons minced fresh cilantro*
3/4 teaspoon chipotle powder
Kosher salt
1 lime

Set the apricots on a grill rack over dying charcoal embers or on a ridged stovetop grill, cut side down. Cook for 4 to 5 minutes, turn and cook for 2 minutes more.

While the apricots cook, quickly combine the creme fraiche, serrano or jalapeno, cilantro and one-half teaspoon of the chipotle powder. Add several generous pinches of salt and squeeze lime juice over it to dissolve it. Stir the mixture, taste and correct the seasoning.

Mix the remaining quarter teaspoon of chipotle powder with a little salt and set aside.

Transfer the cooked apricots to a serving plate and sprinkle the chipotle-salt mixture over each half. Fill with cilantro cream and serve.

*Use more or less cilantro to taste. If you are one of those people who hate cilantro, consider using very fresh mint instead.

Makes 4 servings
Source: Michele Anna Jordan for the Santa Rosa Press Democrat, June 14, 2005