Roasted apricots with mascarpone and amaretti
Saturday 16 July 2011
There are some large deep golden apricots around, almost the size of peaches, which are perfect for this dessert as you can serve three halves for each person.
6 large golden apricots or 12 small ones
A few knobs of butter
8 amaretti biscuits
Pre-heat the oven to 240/gas mark 8. Halve the apricots; remove the stones. Arrange the apricots, cut side up in an ovenproof dish or roasting tray and place a little butter on each one.
Cook in the oven for 10-15 minutes until they begin to lightly colour, then remove and leave to cool a little. Meanwhile coarsely crush the amaretti biscuits in a bag with a rolling pin.
To serve, arrange the apricots on serving plates and spoon over any cooking juices. Place a spoonful of mascarpone in the centre and scatter the amaretti over.
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