During the warmer months, I like to serve fruit for dessert, and this recipe will work for almost any summer fruit. In place of apricots, you could use peaches, pears, or plums. I dressed up this recipe with a dollop of mascarpone cream, a drizzle of fresh raspberry coulis and a sprinkling of toasted sliced almonds. For a busy weekday meal though, you could simply serve the poached fruit over a slice of angel food or pound cake.
Deborah Mele 2011
- 8 Fresh, Ripe Apricots
- 2 Cups White Wine (I Used Pinot Grigio)
- 1 Cup Sugar
- 1 Tablespoon Lemon Juice
- 1 Cup Heavy Cream
- 1 Cup Mascarpone Cheese At Room Temperature
- 3 Tablespoons Powdered Sugar
- 1 Cup Fresh Raspberries
- 2 Tablespoons Sugar
- 1/4 Cup Toasted Sliced Almonds
- Place the wine, lemon juice and sugar in a shallow saucepan and bring to a boil, then reduce to a simmer.
- Using a sharp knife, cut a circle around the apricots and then pull apart carefully.
- Remove the pit, and place the apricots cut side down in the syrup.
- Poach for 4 minutes and then carefully turn over and continue to cook for another 4 to 5 minutes or until tender.
- Do not overcook as you want the fruit to remain intact.
- Use a slotted spoon and remove the apricots from the syrup and set aside.
- Boil the syrup until it is reduced by half and has thickened.
- Beat the cream with a hand mixer until peaks form.
- Add the powdered sugar and the mascarpone cheese and mix until blended.
- Use either a hand wand or a small food processor and blend the raspberries and sugar until smooth.
- Divide the apricots into four serving dishes, and spoon some of the syrup on top.
- Add a dollop of mascarpone cream on top of the apricots, and then drizzle some of the raspberry sauce over the cream.
- Finally, sprinkle with almonds on top of each dish.
- Serve immediately.