for 16 pieces

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

How it's done

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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