Italian Desserts Recipes - Stuffed Apricot with Mascarpone and Pistachios (Albicocche Ripiene con Mascarpone and Pistachios) Recipe

Ingredients                                 

• 6 ripe apricots

• 100 g/4 oz/1/2 cup Mascarpone cheese

• 15 ml/1 tbsp apricot jam (conserve)

• 30 ml/2 tbsp pistachio nuts, chopped

• 100 g/4 oz raspberries

• 15 ml/1 tbsp icing (confectioners') sugar

---

Method:

1. Cut the apricots in half and remove the stones. Place the fruit on a baking sheet, skin sides down.

2. Blend the Mascarpone cheese and jam together and spoon into the apricot halves. Sprinkle with the nuts.

3. Puree the raspberries and icing sugar in a blender or food processor and then pass through a sieve (strainer) to remove the seeds.

4. Cook the apricots under a hot grill (broiler) for 2 minutes and serve immediately with the raspberry sauce.