Apricots with mascarpone cream

Apricots with mascarpone cream

Total: 20 min. | Active: 20 min.
vegetarian, gluten-free
Nutritional value / piece: 74 kcal
, Fat: 5 g
, Carbohydrate: 6 g
, Protein: 1 g

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Apricots

1 dl white wine
1 tbsp lemon juice
50 g sugar
8 apricots, halved, pitted

Mascarpone cream

100 g mascarpone
½ dl full cream
1 vanilla pod, cut lenghtwise, seeds scratched out
1 tbsp sugar

To serve

2 tbsp salted, roasted pistachios, coarsely chopped
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How it's done

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Apricots

Place the wine, lemon juice and sugar in a pan, bring to the boil. Remove the pan from the heat, add the apricots, cover and leave to infuse for approx. 15 mins.

Mascarpone cream

Place the mascarpone in a bowl along with all the other ingredients up to and including the sugar, beat using the whisk on a mixer until stiff.

To serve

Spread the mascarpone cream on the apricot halves, sprinkle with the pistachios.

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