This Italian dessert, with just a hint of spice, makes the most of the short apricot season.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|4 ripe, juicy apricots, halved and pitted||pinch of ground ginger or cinnamon|
|3 tbsp honey||2/3 cup mascarpone cheese, for serving|
|3 tbsp sliced almonds|
Preheat the oven to 400°F (200°C). Lightly butter a shallow baking dish just large enough to hold the apricots.
Arrange the apricots in the dish, cut sides up. Brush with the honey, then sprinkle with the almonds and a dusting of the ginger.
Bake for 15 minutes, or until the apricots are tender when pierced with the tip of a knife and the almonds are toasted. Serve hot or cooled in dessert glasses, with a dollop of the mascarpone.
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