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
Directions
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.
Whisk crème fraîche, remaining 1 1/2 tablespoons honey, and vanilla in small bowl.
Divide warm apricots and syrup among small bowls. Spoon honey-vanilla crème fraîche over and serve.
