Roasted Apricots with Mascarpone and Pistachios

1. 1

   Preheat the broiler and line a medium baking sheet with aluminum foil.

2. 2

   Transfer the apricot halves to the prepared baking sheet and drizzle with the olive oil.

3. 3

   Sprinkle with the sugar and some salt.

4. 4

   Broil until the apricots are warmed through and the sugar is caramelized on top, 4 to 6 minutes.

5. 5

   Meanwhile, whip the cream, confectioners' sugar and vanilla in the bowl of a stand mixer fitted with a whisk attachment.

6. 6

   Whisk on medium-high until the cream is fluffy and soft peaks form, about 2 minutes.

7. 7

   In a separate bowl, whisk the mascarpone by hand until soft and creamy.

8. 8

   Fold in the whipped cream gradually until the two are combined.

9. 9

   Remove the apricots from the oven and transfer to a serving plate.

10. 10

    Spoon 2 teaspoons of the whipped mascarpone into the cavity of each.

11. 11

    Sprinkle with crushed pistachios and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.