Roast Apricots With Mascarpone & Pine Kernels Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Apricots,
8 ounce: Mascarpone,
2 tbsp: Pine Kernels,
2 fl oz: Brandy,
5 fl oz: White wine,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
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