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!
Pretty darn good. I didn't have any nectar so I used a capful of brandy instead and aslo supstituted the cardamom for cinnamon. The marscapone part of the dessert was the best! - 09 Jun 2010 (Review from Allrecipes US | Canada)
This recipe was wonderful. I quartered the apricots and put them around a serving tray, then put a dollop of the whipped cream mixture on each. The cream went together a little but made it look pretty. The apricot sauce was perfect. Many friends requested this recipe. I will make this again. - 28 Aug 2010 (Review from Allrecipes US | Canada)
This is quick, tasty, and just a little elegant. Great finger food (one bite depending on the size of your apricots) for a buffet table. You want to have everything well-chilled and fill the apricots just before serving. Once it's at room temperature, the filling starts to soften and run pretty quickly, and that's not a pretty sight. - 30 May 2013 (Review from Allrecipes US | Canada)