We are proud of the apricots we are picking from the Torello Farm orchard. Because we can ripen them on the tree, they are just so sweet and flavoursome. Delicious eaten on their own, but Fiona's recipe turns them into a simple, but rather special dessert. 

Serves 6

250ml white wine (eg. Riesling)

200ml water

3 tablespoons honey

20g glacé ginger, cut into thin slivers

6cm strip of lemon peel, pith removed

6 large basil leaves, plus small leaves for garnish

60ml Amaretto (optional)

11 ripe apricots

2 tablespoons honey, warmed

250g mascarpone

For the syrup, place wine, water, honey, ginger and lemon peel in a saucepan over medium heat.  Bring to a simmer and reduce liquid to one third, about 150ml. Remove from heat, add basil leaves and cool to room temperature. Remove and discard lemon peel and basil leaves, then stir in the Amaretto, if using.

Slice apricots in half and remove stones.   Lightly brush warmed honey over cut surfaces and place under a hot pre-heated grill for about 3 minutes, or until the surface browns a little as the honey caramelizes and the fruit softens but still holds shape.  Select the four halves that are most collapsed and set aside.  Gently transfer the remaining fruit onto a serving platter.  

To make apricot mascarpone, remove skins from reserved apricot halves and place in a medium bowl.  Using back of a fork, crush apricot flesh until pulpy.  Gently stir in the mascarpone and 2 tablespoons of syrup to combine.

Serve apricots at room temperature accompanied with bowl of the apricot mascarpone and jug of syrup.  Scatter over fresh basil leaves to garnish.

Fiona Hammond © DEC 2017

Recipe, photos and styling by Fiona Hammond.   

Grilled apricot.jpg
Mark Brancatisano