Ingredients

• 1 cup (packed) golden brown sugar
• 1 teaspoon ground cardamom
• 6 large or 12 small apricots (about 1 1/2 pounds), halved, pitted
• 3 1/2 tablespoons honey, divided
• 2 tablespoons unsalted butter, diced
• 1 8-ounce container crème fraîche or sour cream
• 2 teaspoons vanilla extract

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Instructions

1. Preheat oven to 425°F. Mix brown sugar and cardamom in 11 x 7 x 2-inch glass baking dish. Add apricots. Pour 1/4 cup water and 2 tablespoons honey over fruit; dot with butter. Roast until apricots are tender, occasionally basting with syrup in dish, 12 to 15 minutes. Cool 5 minutes.
2. Whisk crème fraîche, remaining 1 1/2 tablespoons honey, and vanilla in small bowl.
3. Divide warm apricots and syrup among small bowls. Spoon honey-vanilla crème fraîche over and serve.