Apricots with Mascarpone Cream

Apricots with Mascarpone Cream

3
miki 8

"Fresh ripe apricots stuffed with a slightly sweetened mascarpone cheese drizzled with a sweet honey balsamic sauce. You can use a piping bag for the cream to make this look extra fancy"

Ingredients 30 m {{adjustedServings}} servings 253 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 23 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Beat the cream in a chilled bowl with an electric mixer until soft peaks form. Beat in the sugar and set aside. In another bowl, whip the mascarpone cheese with an electric mixer until very soft; beat in the apricot nectar, vanilla extract, and cardamom. Gently fold the mascarpone mixture into the whipped cream.
  2. Place the apricot preserves and honey into a microwave-safe bowl and heat in microwave oven until warm but not hot, about 30 seconds. Mix well and stir the balsamic vinegar into the honey mixture.
  3. Stuff each apricot half with a dollop of the mascarpone cream and place the filled apricot halves on a serving dish. Drizzle the fruit and plate with balsamic sauce and serve.
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Reviews 3

  1. 3 Ratings

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Maggie Burnett
6/10/2010

Pretty darn good. I didn't have any nectar so I used a capful of brandy instead and aslo supstituted the cardamom for cinnamon. The marscapone part of the dessert was the best!

endgrandma
8/30/2010

This recipe was wonderful. I quartered the apricots and put them around a serving tray, then put a dollop of the whipped cream mixture on each. The cream went together a little but made it look pretty. The apricot sauce was perfect. Many friends requested this recipe. I will make this again.

lutzflcat
5/30/2013

This is quick, tasty, and just a little elegant. Great finger food (one bite depending on the size of your apricots) for a buffet table. You want to have everything well-chilled and fill the apricots just before serving. Once it's at room temperature, the filling starts to soften and run pretty quickly, and that's not a pretty sight.