Grilled Apricots with Raspberries and Mascarpone

Method

1. In a medium chilled bowl, combine the mascarpone, 2 tablespoons of the honey, and the vanilla bean paste. Whisk vigorously by hand for about 1-2 minutes until the mixture is light and holds soft peaks. Set aside in the refrigerator.

2. Preheat your grill or a cast-iron grill pan to medium-high heat. Ensure the grates are clean to prevent sticking.

3. Brush the cut sides of the apricot halves lightly with the melted butter. This helps with caramelization and prevents the fruit from tearing.

4. Place the apricots cut-side down onto the hot grill. Cook undisturbed for 3 to 5 minutes, or until deep char marks appear and the fruit begins to soften but still holds its shape. Flip and cook for just 30 seconds on the skin side.

5. To assemble, place four warm apricot halves in each serving bowl. Spoon a generous dollop of the whipped mascarpone into the center of each fruit cavity or over the top.

6. Scatter the fresh raspberries and crushed pistachios over the apricots. Drizzle with the remaining tablespoon of honey and garnish with torn mint leaves. Serve immediately while the fruit is warm and the cream is cool.

Notes

Questions