| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Apricots |
| 8 |
oz |
Mascarpone |
| 2 |
tb |
Pine Kernels |
| 2 |
fl |
Brandy |
| 5 |
fl |
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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