Apricots with Mascarpone Cream
- Ready in: 30 minutes
- Serves: 4
- Complexity: very easy
- kcal: 253
- 8 fresh apricots, pitted & halved
- 3 tbsp tinned apricot, chopped
- 2 tbsp apricot syrup (from tin)
- 1 cup cream
- 3 tbsp white sugar
- 120 g mascarpone cheese
- ½ tsp vanilla extract
- 1 pinch ground cardamom
- ¼ cup bush honey
- 1 tbsp SIDS RASPBERRY VINEGAR
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 then beat in the apricot syrup, vanilla extract and cardamom. Gently fold the mascarpone mixture into the whipped cream.
Place the apricot preserves 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 SIDS RASPBERRY 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 raspberry sauce and serve.