- Course: Dessert
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 15 Times
Can be made ahead of time.
This Italian dessert, with just a hint of spice, makes the most of the short apricot season. Good with vanilla ice cream or thick whipped cream, instead of the mascarpone.
1. Preheat the oven to 400°F (200°C). Lightly butter a shallow baking dish just large enough to hold the apricots.
2. Arrange the apricots in the dish, cut sides up. Brush with the honey, then sprinkle with the almonds and a dusting of the ginger.
3. Bake for 15 minutes, or until the apricots are tender when pierced with the tip of a knife and the almonds are toasted. Serve hot or cooled in dessert glasses, with a dollop of the mascarpone.
Prepare ahead: The dish can be assembled, ready for baking, several hours in advance.