Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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

Method

  • 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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 - 8 people

Drink Suggestion

The same wine you used for poaching the apricots.

Featured in

Feb 2015

You might also like...

Fuss-free summer recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes

recipes

Prawns with black beans, chorizo and chipotle

Fast summer recipes

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast seafood recipes

recipes

Sparkling cherry crush

Fast summer dinners

recipes

Bullshot

Fast autumn dinners

recipes

Tequila and sangrita

Six fast noodle recipes

recipes

Spirulina Rush

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×