Yield: 4 Servings
Measure | Ingredient |
---|---|
2 pounds | Apricots |
8 ounces | Mascarpone |
2 tablespoons | Pine Kernels |
2 fluid ounce | Brandy |
5 fluid ounce | White wine |
Preheat the oven to Gas Mark 5/375F/190C. Put the apricots in a shallow roasting tin and roast for 15 minutes. Remove from the oven, place over a moderate heat, add the brandy and wine to the roasting tin and gently remove the apricots. Reduce the sauce over a gentle heat for two minutes.
In a dry frying pan toast the pine kernels over a moderate heat until they are golden and set aside.
Peel the apricots, cut in half and gently ease out the stones. Put a dollop of mascarpone in the middle of each plate, pour the sauce around the edge, arrange the fruit on top of the sauce and sprinkle over the pine kernels.
Source: Hugo Arnold, Evening Standard, London, UK From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini