Meals and Courses

Gingered Apricots with Mascarpone and Brioche

cook 20 mins
  • 25 g (1 oz) butter
  • 375 g (12 oz) apricots, stoned and quartered
  • 50 g (2 oz) soft light brown sugar
  • 6 tablespoons stem ginger syrup
  • 2 pieces of stem ginger, finely chopped
  • 250 g (8 oz) tub mascarpone cheese
  • 2 tablespoons demerara sugar
  • toasted slices of brioche, to serve
  • Melt the butter in a heavy-based frying pan and cook the apricots over a medium heat, stirring occasionally, for 3–4 minutes until soft and browned in places. Sprinkle over the brown sugar and cook, stirring, for 1 minute. Add the stem ginger syrup, stir well and cook for a further 1 minute, then remove from the heat.
  • Mix the stem ginger with the mascarpone and demerara sugar.
  • Serve the apricots on warm toasted brioche with a spoonful of the ginger cream on top, allowing it to melt.
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