Grilled Apricots With Whipped Ricotta, Basil And Sherry Vinegar Syrup – a delicious recipe with turbinado, sherry vinegar, ricotta, mascarpone, basil, still. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine the sugar, sherry vinegar and 6 tablespoons cold water in a small, heavy saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Simmer for about five minutes, or until syrupy. Set aside to cool.
2
Whisk together the ricotta and mascarpone in a small bowl until lightened, about 30 seconds. Stir in the basil. Cover and refrigerate until ready to use.
3
Heat a grill so that it's very hot. Halve the apricots and brush the cut sides lightly with oil. Place the apricots cut-side down on the grill and cook for a couple of minutes, until char marks appear. Gently flip the apricots and cook for about 30 second on the other side, just to warm the fruit through. Remove to a platter.
4
Serve the apricots while still warm (3 halves per person), with a dollop of ricotta and a drizzle of the vinegar syrup.
141
kcal
Calories
4
g
Fat
24
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 tablespoons turbinado (raw) sugar, 2 tablespoons sherry vinegar, 1/2 cup ricotta, 2 to 3 tablespoons mascarpone, and more.
Yes, Grilled Apricots With Whipped Ricotta, Basil And Sherry Vinegar Syrup falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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