Apricots with Mascarpone Cream

Apricots with Mascarpone Cream

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miki 9

"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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30 m servings 253 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 23 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Beat the cream in a chilled bowl with an electric mixer until soft peaks form. Beat in the sugar and set aside. In another bowl, whip the mascarpone cheese with an electric mixer until very soft; beat in the apricot nectar, vanilla extract, and cardamom. Gently fold the mascarpone mixture into the whipped cream.
  2. Place the apricot preserves and honey into a microwave-safe bowl and heat in microwave oven until warm but not hot, about 30 seconds. Mix well and stir the balsamic vinegar into the honey mixture.
  3. Stuff each apricot half with a dollop of the mascarpone cream and place the filled apricot halves on a serving dish. Drizzle the fruit and plate with balsamic sauce and serve.


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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 loo...

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 a...

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