Recipe by miki
"Fresh ripe apricots stuffed with a slightly sweetened mascarpone cheese drizzled with a sweet honey balsamic sauce. You can use a piping bag for the cream to make this look extra fancy"
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fresh apricots, pitted and halved
Pretty darn good. I didn't have any nectar so I used a capful of brandy instead and aslo supstituted the cardamom for cinnamon. The marscapone part of the dessert was the best!
This recipe was wonderful. I quartered the apricots and put them around a serving tray, then put a dollop of the whipped cream mixture on each. The cream went together a little but made it look pretty. The apricot sauce was perfect. Many friends requested this recipe. I will make this again.
This is quick, tasty, and just a little elegant. Great finger food (one bite depending on the size of your apricots) for a buffet table. You want to have everything well-chilled and fill the apricots just before serving. Once it's at room temperature, the filling starts to soften and run pretty quickly, and that's not a pretty sight.
* Percent Daily Values are based on a 2,000 calorie diet.
Apricots with Mascarpone Cream
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 159
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