Sunday, 13 January 2019

Mascarpone stuffed poached apricots

Carole's Chatter: Mascarpone stuffed poached apricots

These poached apricots were based on a Michel Roux recipe but he used dried apricots and I used fresh.


100g castor sugar
200g water
100g mascarpone cheese
Vanilla essence


Take the stones out of the apricots by doing a slit on just one side.

Dissolve the sugar in the water and bring to a boil.  Reduce to a simmer and pop the apricots in.  I did mine for 4-5 minutes and right at the end the apricots started to fall apart.  So I think 2 minutes would have been fine.

Set the apricots and liquid aside to cool.  When just warm chill in the fridge.

Drain the liquid into a pot – reduce it by about a third – mine took quite a while.  Cool your syrup and then chill it.

Mix the mascarpone with some good vanilla extract.  Fill each apricot with it.  Chill again.

Serve with a drizzle of your syrup – mine almost had a jelly like consistency.



  1. Oh, these just look so good!!! I would love to have some right now!!

  2. Oh I bet these are delicious. Can't wait to see fresh apricots at the market -- I, of course, have to wait 6 months. :)


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