Ingredient 23 – Apricots

At the suggestion of my sister Megan, I made roasted fruit with mascarpone cheese this week.  As you have likely noticed, I am currently obsessed with making simple dishes from farmer's market fare.  With so much fresh produce easily available, I am finding it easy to come up with ideas for the blog.  However, I am making an effort to balance my ingredient choices so I don't post about greens three weeks in a row.

I selected apricots because they are adorable and I have a fondness for apricot jam.  Apricots are in season in U.S. from May through August, if you buy apricots in the winter they likely came from South America.  The majority of domestic apricots are grown in California.

When purchasing apricots, look for fruit that is fairly firm and orange-yellow to orange in color.  Apricots that are overly firm are not yet ripe.  If you need to ripen an apricot, place it in a paper bag for a day or so.  It is best to consume ripe apricots immediately but if you need to keep an apricot from over ripening, place it in the refrigerator.    

This week’s recipe is from Joy the Baker.  Her recipes are inviting and her pictures are fantastic.  I highly recommend checking out her blog.

Roasted Apricots with Honey Mascarpone
Credit: Joy the Baker     
Serves 4
8 apricots, halved and pits removed
2 tbp granulated sugar
1 cup mascarpone cheese - room temperature
2 tsp honey
2 tsp chopped mint  



Line a broiler pan with foil and turn the broiler on high.  While the broiler is heating, rinse and gently pat dry the apricots.  Once dry, slice the apricots in half and remove the pit.



Sprinkle the sugar on a small plate and dip the cut half of the apricot in the sugar.  Place the apricots, sugared side up, on the foil covered pan and place under the broiler for 4 to 5 minutes.  The apricots are done when sugar begins to caramelize.



While the apricots are in the broiler, stir the honey into the mascarpone.  I set my mascarpone mixture near the oven vent to soften it while stirring, but it would be smarter to let the container soften on the counter for 30 minutes before preparation.



Let the apricots cool for at least 10 minutes after broiling before placing a spoonful of mascarpone on each half.  I didn't wait long enough and ended up with mascarpone that melted like butter on toast.  Garnish with chopped mint to add touch of class.



I really enjoyed this recipe and will make it again.  I love how this dessert feels special yet is so simple to make.  I may try roasting peaces and nectarines as they come into season.  We ended up with lots of extra mascarpone, so I am off to go fire up my broiler and roast the last two apricots.