Apricots are often overlooked to many as a fruit that lack flavours, but it is one my favourite fruit to use in desserts. In the case of this post, apricots are great for poaching and served with a dollop of cream or ice cream. The best way to poach apricots are with wine and I am going to go with Melbourne Local made Rosé but you can use any sweet wine.
This dessert requires only a few handful of ingredients and is simple and quick to prepare.
Recipe
Serves: 4
Preparation time: 30 minutes
Ingredients
150 g Caster Sugar/ Granulated sugar
150 g Rosé Wine or any sweet or white wine
1 tsp Vanilla Bean Paste
6 Halved semi-ripen Apricots, skin on- stoned
250 g Mascarpone Cream
Method
1. Place the sugar into a small saucepan and gently stir occasional over medium heat. Once the sugar starts to dissolve, continue to gently stir until it turns light golden in colour.
2. Turn off the heat and gradually stream in the room temperature sweet wine to deglaze, while gently whisking the caramel.
3. Once all the wine has been added, add in the vanilla bean paste, cinnamon stick and halved apricots.
4. Continue to cook over low heat while scooping the wine syrup over the top of the apricots a few times to coat the top. Cook until just tender with the apricot still intact but not breaking apart. This will take approximately 2 - 5 minutes depending on the ripeness of the fruit.
Remove the apricots with a slotted spoon to plate. Return the remainder of the juice to simmer for another 2 to 3 minutes if you are cooking it to 5 minutes to reduce slightly more. The syrup should still be liquid enough and not thick and sticky.
5. Scoop three apricots on a plate, scoop desired amount of syrup on top, then scoop the desired amount of mascarpone cream on top.
Note: If you are using double cream, whip it up to a scoop able consistence.
