| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4 | Servings | |||
INGREDIENTS
| 2 | lb | Apricots |
| 8 | oz | Mascarpone |
| 2 | T | Pine Kernels |
| 2 | Brandy | |
| 5 | White wine |
INSTRUCTIONS
Preheat the oven to Gas Mark 5/375F/190C. Put the apricots in a shallow roasting tin and roast for 15 minutes. Remove from the oven, place over a moderate heat, add the brandy and wine to the roasting tin and gently remove the apricots. Reduce the sauce over a gentle heat for two minutes. In a dry frying pan toast the pine kernels over a moderate heat until they are golden and set aside. Peel the apricots, cut in half and gently ease out the stones. Put a dollop of mascarpone in the middle of each plate, pour the sauce around the edge, arrange the fruit on top of the sauce and sprinkle over the pine kernels. Source: Hugo Arnold, Evening Standard, London, UK From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 803
Calories From Fat: 244
Total Fat: 27.4g
Cholesterol: 78mg
Sodium: 56.7mg
Potassium: 2635.4mg
Carbohydrates: 144.5g
Fiber: 16.6g
Sugar: 121.2g
Protein: 10.7g