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baking Italian
Honey-baked Apricots with Mascarpone Recipe-1375

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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.

Yield: Makes 4 servings
Prep time: 10 Mins
Cooking time: 10 Mins


  • 4 ripe, juicy apricots, halved and pitted
  • 3 tbsp honey
  • 3 tbsp sliced almonds
  • Pinch of ground ginger or cinnamon
  • 2/3 cup mascarpone cheese, for serving



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.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

222kcal (11%)
55mg (5%)
4mg (6%)
175mcg RAE (6%)
43mg (14%)
125mg (5%)
8g (38%)
16g (24%)
1mg (3%)

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