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