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Apricots poached in orange muscat with mascarpone and almonds

Australian Gourmet Traveller recipe for apricots poached in orange muscat with mascarpone and almonds.

By Emma Knowles & Lisa Featherby
  • 5 mins preparation
  • 10 mins cooking
  • Serves 6 - 8
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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.


  • 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


  • 1
    Preheat oven to 170C. Scatter almonds over a tray and roast until light golden (4-6 minutes). Set aside on tray to cool.
  • 2
    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.
  • 3
    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.
Drink Suggestion: The same wine you used for poaching the apricots. Drink suggestion by Max Allen