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Honey-baked Apricots with Mascarpone

Updated February 23, 2016
(1 Votes)

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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.

Prepare ahead: The dish can be assembled, ready for baking, several hours in advance.

Makes4 servings

Preparation Time10 min

Preparation Time - Text10 mins

Cooking Time10 min

Cooking Time - Text10

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Recipe Coursedessert

Dietary Considerationdessert

Equipmentbaking/gratin dish

Five Ingredients or LessYes

Mealdinner

Taste and Texturefruity, juicy, light, spiced, sweet

Type of Dishdessert, fruit

Ingredients

  • 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

Instructions

Preheat the oven to 400°F (200°C). Lightly butter a shallow baking dish just large enough to hold the apricots.

Arrange the apricots in the dish, cut sides up. Brush with the honey, then sprinkle with the almonds and a dusting of the ginger.

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.

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.

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