About this recipe:A wonderfully different fruit dessert. Ripe apricots are stuffed with a lightly-sweetened mascarpone cream, then drizzled with a honey and balsamic sauce. Absolutely perfect!
250ml whipping cream
3 tablespoons caster sugar
115g mascarpone cheese
2 tablespoons apricot nectar
1/2 teaspoon vanilla extract
1 pinch ground cardamom (optional)
3 tablespoons apricot jam
4 tablespoons honey
1 tablespoon balsamic vinegar
8 fresh apricots, pitted and halved
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Method Prep:30min › Ready in:30min
Beat the cream in a chilled bowl with an electric mixer until soft peaks form. Beat in the sugar and set aside. In another bowl, whip the mascarpone cheese with an electric mixer until very soft; beat in the apricot nectar, vanilla extract and cardamom. Gently fold the mascarpone mixture into the whipped cream.
Place the apricot jam and honey into a microwave-safe bowl and heat in microwave oven until warm but not hot, about 30 seconds. Mix well and stir the balsamic vinegar into the honey mixture.
Stuff each apricot half with a dollop of the mascarpone cream and place the filled apricot halves on a serving dish. Drizzle the fruit and plate with balsamic sauce and serve.