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Apricots poached in orange muscat with mascarpone and almonds

The poaching liquid from the apricots would make a lovely jelly to serve as an accompaniment, but it otherwise keeps for months to reuse for poaching other fruit.

You'll need

60 gm flaked almonds 375 ml dessert wine (see note) 200 gm raw sugar 1 vanilla bean, split, seeds scraped 12 apricots, halved 300 gm each mascarpone, crème fraîche and thickened cream 1 tbsp pure icing sugar, sieved, or to taste


  • 01
  • Preheat oven to 170C. Scatter almonds over a tray and roast until light golden (4-6 minutes). Set aside on tray to cool.
  • 02
  • Meanwhile, bring dessert wine, sugar and vanilla and 160ml water to the boil over medium-high heat, reduce heat to medium, add apricots, bring to a simmer (2-3 minutes), then remove from heat and stand apricots in poaching liquid to cool while you serve the meal.
  • 03
  • To serve, whisk mascarpone, crème fraîche, cream and icing sugar in a bowl to soft peaks. Spoon apricots and a little syrup into bowls and top with the cream and flaked almonds.

Note We use Brown Brothers Orange Muscat and Flora; if it's unavailable, substitute another light, sticky white wine.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

The same wine you used for poaching the apricots.

Featured in

Feb 2015

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