Barbecued apricots with honey, pistachios and mascarpone
The heat of the barbecue and a drizzle of honey bring out the flavour of fresh apricots. Crunchy pistachios and cool mascarpone complete this simple fruity dessert.
Ingredients
- 6 just ripe or slightly unripe apricots, halved and stoned
- 3 tsp honey, plus extra to drizzle
- 3 rosemary sprigs
- ½ tsp ground cinnamon
- 3 heaped tbsp mascarpone
- handful pistachios, chopped
Method
Arrange the apricot halves, cut side up, on the lower half of a large piece of foil.
Drizzle the honey over the apricots, then top with the rosemary sprigs and a sprinkling of cinnamon. Fold the top edge of the foil down, and then scrunch the edges together to make a neat packet.
Place the foil packet on the barbecue and cook for 3 minutes on each side.
Pile the mascarpone into a small bowl and top with half the pistachios.
To serve, drizzle the hot apricots with plenty of honey and scatter over the remaining pistachios. Serve the mascarpone alongside.
Recipe Tips
Don’t use perfectly ripe apricots for this dish – they’ll fall apart on the barbecue. It’s best to use fruit that is just about to ripen.
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