Joy the Baker

Simple Roasted Apricots with honey mascarpone

June 28, 2011

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Everything is as sweet as dessert in the summertime.

Living is totally easy:

Morning warmth and sunshine.  Just like dessert.

Granola with berries and sweet coffee.  Reminds me of dessert.

Chicken salads and pink wine for lunch.  Desserty.

Peachy blue sunsets, popcorn for dinner, and roasted apricots for dessert.

Gin and tonics.  Totally dessert.

Sleep.  Wake.  Repeat.

(Oh, but let’s not forget the fact that we still have to totally work hard, and get our hustle on, and keep our eye on the prize, and keep our nails did, and eat our vegetables, and pay our bills, and stay inspired, and just when we think we’ve worked hard enough… we have to try to work a little harder)

But other than that… summertime is totally all dessert, all the time.

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Summer fruit is just stunning.  I ate most of these fuzzy little apricots just standing in my kitchen, trying to dream up a way to bake them.  They’re delicate and sweet, and absolutely my favorite fruit of summer.

Wait… did I say that about peaches last week?  Did I say that about strawberries the week before that?  I can’t decide.  I’m in summer heaven.

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I dipped apricot halves in granulated sugar and roasted them under the broiler.

The fruit stays firm, but the tops get crunchy crisp, as the melted sugar creates a light candy shell.

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I topped these little gems with honey sweetened marscarpone cheese and a bit of mint and lemon balm.  Lemon balm is like lemon mint.

So simple.  This dessert takes 5 minutes to create.

You could also try this recipe with ripe plums, ripe peaches or nectarines.  It feels fancy… but it’s really just good, simple, summer food.

Simple Roasted Apricots with honey mascarpone

Print this Recipe!

Serves 2

4 apricots, halved and pits removed

2 tablespoons granulated sugar

1/2 cup marscarpone cheese

1 teaspoon honey

1 teaspoon chopped mint

1 teaspoon chopped lemon balm (optional)

Preheat broiler.  Place sugar in a shallow bowl.  Dip apricot halves in sugar and place in a oven safe dish.  Place dish under the broiler and bake for 3 to 4 minutes.  Keep an eye on the apricot, and carefully rotate the pan as necessary.  Sugar will melt, boil and begin to brown.  Remove from the oven and allow to cool slightly.

In a small bowl, mix honey into mascarpone cheese.  Place slightly cooled apricots on a plate.  Top with a dollop of mascarpone mixture, and a sprinkling of fresh mint and lemon balm.  Serve.

These apricots are best served just after they’re baked.


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