During the warmer months, I like to serve fruit for dessert, and this recipe will work for almost any summer fruit. In place of apricots, you could use peaches, pears, or plums. I dressed up this recipe with a dollop of mascarpone cream, a drizzle of fresh raspberry coulis and a sprinkling of toasted sliced almonds. For a busy weekday meal though, you could simply serve the poached fruit over a slice of angel food or pound cake.
Serves 4 8 Fresh, Ripe Apricots
2 Cups White Wine (I Used Pinot Grigio)
1 Cup Sugar
1 Tablespoon Lemon Juice
1 Cup Heavy Cream
1 Cup Mascarpone Cheese At Room Temperature
3 Tablespoons Powdered Sugar
1 Cup Fresh Raspberries
2 Tablespoons Sugar
1/4 Cup Toasted Sliced Almonds
Place the wine, lemon juice and sugar in a shallow saucepan and bring to a boil, then reduce to a simmer. Using a sharp knife, cut a circle around the apricots and then pull apart carefully. Remove the pit, and place the apricots cut side down in the syrup. Poach for 4 minutes and then carefully turn over and continue to cook for another 4 to 5 minutes or until tender. Do not overcook as you want the fruit to remain intact. Use a slotted spoon and remove the apricots from the syrup and set aside. Boil the syrup until it is reduced by half and has thickened.
Beat the cream with a hand mixer until peaks form. Add the powdered sugar and the mascarpone cheese and mix until blended. Use either a hand wand or a small food processor and blend the raspberries and sugar until smooth.
Divide the apricots into four serving dishes, and spoon some of the syrup on top. Add a dollop of mascarpone cream on top of the apricots,
and then drizzle some of the raspberry sauce over the cream. Finally, sprinkle with almonds on top of each dish. Serve immediately.
