Even if apricot is not in season in most countries now, it’s worth saving this recipe for next summer. The apricot with its vibrant, summery colour always cheers me up. If you can’t be bothered to make something extra for dessert, this easy-peasy recipe helps you out.
Did you know that the apricot seed is a nut that is rich in protein and fat like any other nuts? It also has an extremely high content of vitamin B17 which is known as Laetrile. Daily consumption of this seed is claimed to be highly effective in preventing cancer.
The recipe is adapted from one of my favourite baking blogs, Joy the baker.
Roasted Apricot with Lemony Mascarpone Cream
Ingredients (serves 2)
– 6 apricots, halved and pits removed
– 1 and 1/2 tablespoon natural cane sugar
– 4 tablespoons mascarpone
– 2 teaspoon honey
– 1/2 lemon’s grated zest
– 2 teaspoon freshly squeezed lemon juice
– 6 mint leaves, chopped
Preheat the oven to 180C (350F). Place apricots in an oven safe dish. Sprinkle 1/4 teaspoon cane sugar on each apricot and bake it for 10-15 minutes until apricots get golden brown and the sugar melts.
Meanwhile in a small bowl mix mascarpone with honey, lemon juice and lemon zest. Place the roasted apricots on a plate and top them with 1 or 2 teaspoons of mascarpone mixture. Sprinkle with mint and eat! 🙂