- 500g ripe fresh apricots, halved and stoned
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
- finely grated zest and juice of 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 140g golden caster sugar
- 3 tbsp Cointreau or other orange flavoured liqueur
- 500g carton mascarpone
- 142ml carton double cream
- 18 amaretti biscuits, plus extra to serve
Put the apricot halves in a saucepan with the lemon zest and juice and the sugar. Shake the pan to combine, then simmer, uncovered, over a medium heat until the apricots are soft. This should take about 10-15 minutes.
Tip the contents of the pan into a blender or food processor and whizz to a purée. Decant into a bowl, stir in the liqueur and leave to cool – about 20-30 minutes.
Soften the mascarpone in its tub by whisking it vigorously with a fork. Whip the cream in a bowl – you want it softly whipped not stiff. Fold in the mascarpone with a large metal spoon, then lightly swirl in the apricot purée to make a pattern.
Spoon the mixture into six wine glasses. (At this point, they’ll keep in the fridge for up to a day.) To serve, crumble over the amaretti, with a few on the side for dunking.