Mascarpone stuffed apricots recipe
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A wonderfully different fruit dessert. Absolutely perfect!
5 people made this
- 250ml whipping cream
- 3 tablespoons caster sugar
- 115g mascarpone cheese
- 2 tablespoons apricot nectar
- 1/2 teaspoon vanilla extract
- 1 pinch ground cardamom (optional)
- 3 tablespoons apricot jam
- 4 tablespoons honey
- 1 tablespoon balsamic vinegar
- 8 fresh apricots, pitted and halved
MethodPrep:30min ›Ready in:30min
- 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.
- Place the apricot jam 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.
- 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.
Reviews & ratingsAverage global rating:(3)
Reviews in English (3)
by Maggie Burnett
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!-09 Jun 2010
by Sharyn Waldron Fleischer
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.-28 Aug 2010
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.-30 May 2013
11 Stuffed Strawberries That Make the Perfect Mini Dessert
We can&rsquot get enough of this sweet summer trend.
From mini pancakes and chocolate-chip cookie cereal to pint-sized pizza bagels, toaster pastries, and more, mini desserts are undoubtedly having their 15 minutes (years?) of fame. And while we’ll never say no to the classic chocolate-covered strawberry, stuffed strawberries offer an exciting new range of possibilities. The fruit can be filled with mouthwatering desserts—think chocolate chip cheesecake and tiramisu𠅋ut their handheld size makes them the ideal indulgence. They’re also the perfect no-bake treat for socially-distant summer gatherings.
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Make Ahead: They can be assembled and refrigerated, without the honey, a day in advance. Bring to room temperature before serving.
Where to Buy: We used a coriander honey for drizzling, available at Balducci's.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 8 servings makes 16 pieces
Use a small serrated knife to make a horizontal split two-thirds of the way around each apricot.
Place the pistachios in a medium bowl.
Open and fill each apricot with a teaspoon or two of mascarpone so that some of the cheese is showing right at the edge, arranging them on a platter or cheese board as you work. Press into the pistachios, coating the mascarpone side. Drizzle each stuffed apricot with some honey and sprinkle with a little flaked salt.
Based on a dessert served at Agora, a Turkish restaurant in the District's Dupont Circle neighborhood.
Apricots Stuffed with Mascarpone and Pistachios
We’re invited to an impromptu back-yard potluck tonight and my brain is frozen. The host asked me to bring an appetizer or dessert. (Ahem. That’s way too many variables to input into anyone’s Fried-ay brain! Tell me one or the other, I beg of you!)
I’m short on time and this must be party as well as press-worthy. I head to the closest store on today’s race track, which happens to be Hillers. Once I see view the produce aisle I silently reprimand myself for whining. We’re in the height of produce season, for heaven’s sake. Get a grip!
August is for apricots and I have a super simple recipe which will stand in for appetizer or dessert. It’s attractive and best of all, does not require cutlery! Like every recipe, there are lots of ways to vary the ingredients, all with delicious results. If you want to cut calories, substitute the mascarpone with strained Greek yogurt mixed with honey to taste. If decadent flavor is what you’re after, combine Devon cream and a liquer, such as Grand Marnier, with the mascarpone. I’ve enjoyed the apricots stuffed with goat cheese. Slivered almonds can be substituted for pistachios, and so on.
Recipe: Apricots Stuffed with Mascarpone and Pistachios
- 4 ounces mascarpone cheese
- 1 tablespoon creme fraiche or heavy cream
- Zest and juice from 1/2 orange
- Honey or agave as needed
- 10 ripe apricots, washed and cut in half
- 2 ounces pistachios, shelled and halved*
- Small mint sprigs for garnish, optional
- With a fork, cream together the mascarpone, creme fraiche or cream, orange juice and 1 tablespoon of honey.
- Place a large dollop of the mascarpone mixture in the hollow of each apricot. Lightly sprinkle the mascarpone with pistachio halves and garnish with orange zest and mint sprigs, if desired. Drizzle serving platter with honey, if desired.
- Serve immediately or cover with plastic wrap and refrigerate up to 3 hours.
*Trader Joe’s sells 8 ounces shelled pistachio halves for $3.99 a bag.
Prepare as directed. Cover with plastic wrap. Chill for at least 2 hours or up to 24 hours. To serve, thaw casserole in refrigerator for 48 hours, if frozen. Preheat oven to 375°F. Line a 15x10x1-inch baking pan with parchment paper. Arrange bread stacks in the prepared pan. Bake about 1 hour or until golden, turning stacks every 15 minutes. Serve warm with Salted Caramel-Banana Sauce.
Nutrition Facts (Mascarpone-Stuffed French Toast with Salted Caramel-Banana Sauce)
Lemon Mascarpone Stuffed Vanilla Bean French Toast With Raspberry Sauce
Lemon Mascarpone Stuffed Vanilla Bean French Toast With Raspberry Sauce. Super fancy French toast for Mother’s day breakfast in bed!
Mother’s Day. The one day a year it’s acceptable to eat breakfast in bed. Or the one day a year that the calories from this stuffed French toast don’t count. You really can eat breakfast in bed every day if you wanted to!
When I was a little kid I remember my dad making breakfast for my mom on Mother’s Day and she had this cool tray that she would use so she could eat breakfast in bed. I thought that was the coolest thing ever and I always tried sitting with her so I could have breakfast in bed too. Because, you know, that’s what mom’s want. Breakfast in bed WITH their kids right? ha ha. Now that I think about it, I think she kicked me out so she could eat in peace, and my dad only cooked part of the breakfast, he would get her these amazing chocolate croissants from a french bakery down the street. Either way, my mom got her special day with yummy food. On a tray. In bed.
World Market asked me to create a recipe using some of their gourmet food items for their My Amazing Mom campaign, and my first thought was ” I HAVE to make something worthy of breakfast in bed” but I wanted to make it easy enough that husbands, kids, significant others and what-not could make without too much fuss or mess for mom to have to clean up later.
I went to World Market to get inspired for the recipe and I decided I wanted make French toast. But what kind?
One of the sale’s associates told me this is the best jarred lemon curd she has ever had. She was right. Not too sweet, perfectly lemony. What else would go good with this curd?
Raspberries of course. I LOVE the combo of lemon and raspberries and with the addition of rhubarb in this fruit spread I knew I was on to something good.
World Market sells these amazing Madagascar vanilla bean s for so cheap and they are amazing quality. They are in a bag inside another bag in the package and the aroma is so strong even through the double packaging, the best aroma. I love vanilla beans and I always have these on hand. One of my staples.
So with these ingredients I decided to make stuffed French toast. I am not normally a French toast gal. I usually go with waffles then pancakes, but I have to admit I had never had stuffed French toast before and now I have fully changed my mind. Stuffed French toast is a game changer for sure.
I decided to cook these in my cast iron pan because I love the way it cooks foods so evenly. I start by heating the pan over low, then heating some beloved Kerrygold grassfed butter over medium low. Kerrygold didn’t sponsor this post or tell me to say anything about their products, I just really love the butter.
I was afraid I had over stuffed the slices so I only made one first, thinking all the filling would ooze out, but it didn’t. And the aroma of the vanilla beans was amazing. I think I will add vanilla beans to all french toast recipes from now on.
If you have never combined lemon curd with mascarpone before you have no idea what you are missing. This is an amazing combination and I may or may not have eaten a few spoonfuls of just that while making these.
Like I mentioned earlier, my mom has this really cool breakfast in bed tray that she keeps on her bed as a decoration and uses it for breakfast in bed. I didn’t have one and I wanted a tray for these pics. And, well, just to have. I found this one at World Market and had to have it. Its perfect and I think I will keep it on my bed for decoration now too. And as a hint that I should get breakfast in bed for Mother’s day this year. And the year after that. And so on and so forth.
I am pretty sure as I got older as a kid I helped my dad make breakfast in bed for my mom. Either that or I just asked for those croissants from that bakery as well. They had these amazing strawberry and cream filled ones as well. This stuffed french toast actually reminds me of those. I have croissants on my culinary bucket list, but for this Mother’s Day I made something easy enough that I am hoping mom’s will get to enjoy. On a tray. In bed. Without kids trying to squeeze under the tray with her.
How to Serve on Overnight French Toast Bake
Bust out the maple syrup! Although maple syrup is an obvious, we also have a few favorite go-to toppings for any sweet French toast breakfast casserole!
- Powdered sugar
- Whipped Cream
- Fresh berries or berry sauces and syrups
- Coconut flakes
- Chopped nuts
- Lemon Curd or Lime Curd
- Cinnamon sugar
Her’s a TIP: You can reheat the leftovers of this breakfast casserole recipe very easily. I gently heat individual servings in the microwave.
Have you ever tried mascarpone cheese? It’s sold at most grocery store and is sort of like cream cheese except it’s richer and creamier. It’s actually an Italian cheese and you can use it in place of cream cheese in a lot of recipes although it is less tangy and a little sweeter than cream cheese.
Because it’s so rich I like to whip it with some cream to lighten it up for these stuffed strawberries. That plus some sugar is all you need to make the filling.
Ideas for Substitutions:
Though I used mascarpone cheese as stuffing, I have had a few different versions of these in the past. Two of my favorites were filled goat cheese and crème fraiche. They were just as good.
In terms of the fruit, you can use candied and chopped orange or cranberries. You can also swap the walnuts with pistachios or pecans.
As you can see, the sky is the limit. Either way, these warm mascarpone stuffed Medjool dates are worth the try and guaranteed to please.