Apricots with Mascarpone Cream Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by lutzflcat
Reviewed: May 30, 2013
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.
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Photo by lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Lutz, Florida, USA
Reviewed: Aug. 28, 2010
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.
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Reviewed: Jun. 9, 2010
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!
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Photo by Maggie Burnett

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