In a small saucepan over low heat, combine the balsamic vinegar and maple syrup. Simmer gently until reduced by half and coats the back of a spoon. Set aside to cool and thicken.

In a small bowl, whip the cashew ricotta with the lemon zest until light and airy. Keep chilled until ready to plate.

Lightly brush the cut sides of the apricots with olive oil. Place them cut-side down on a hot cast-iron grill pan or over an open flame.

Flip the apricots and cook for 1 more minute just to warm the skins. Remove from heat.

Place the grilled apricot halves on a serving platter. Dollop a generous spoonful of the lemon-zested cashew ricotta into the center of each pit cavity.

Drizzle the balsamic reduction over the top in a synchronized motion. Garnish with torn mint leaves and crushed pistachios for a final layer of texture and vitality.