Honey Roasted Apricots + Vanilla Bean Mascarpone, Pistachios & Coconut

I feel like I should half apologize for this recipe. But only half.

I half apologize for making you turn on your oven in the middle of this sweltering, heat dome of a summer. I even I half apologize for tempting you with the fluffiest, creamiest, vanilla-speckled mascarpone, assuming the high likelihood that, given said heat dome, you’re taking extra care to maintain your pool-ready appearance.

But the other half? #sorrynotsorry. Because fresh, warm apricots, glistening with honey, and topped with a dollop of irresistible, vanilla bean mascarpone? Worth it.

This is one of those desserts that so simply and beautifully brings out the best of summer produce, that you’ll wonder if you’ve ever tasted anything so perfectly *summery*. Eaten fresh, apricots offer a lovely, tart freshness, but when roasted in the oven this summer gem’s sugars caramelize, creating a deep, sunny sweetness that is perfectly balanced by the fruit’s natural bite. Cool, creamy vanilla bean mascarpone offers the perfect contrast to the sunny warmth of the apricot and, since texture is of the utmost importance, chopped pistachios and toasted coconut are liberally sprinkled over the top for a delicious nutty crunch.

This is one of those desserts that so simply and beautifully brings out the best of summer produce, that you’ll wonder if you’ve ever tasted anything so perfectly *summery*.

Eaten fresh, apricots offer a lovely, tart freshness, but when roasted in the oven this summer gem’s sugars caramelize, creating a deep, sunny sweetness that is perfectly balanced by the fruit’s natural bite. Cool, creamy vanilla bean mascarpone offers the perfect contrast to the sunny warmth of the apricot and, since texture is of the utmost importance, chopped pistachios and toasted coconut are liberally sprinkled over the top for a delicious nutty crunch.

And for those of you who can’t bare the thought of turning on the oven this month, even if only for 10 minutes, I’ve got great news for you! This recipe works just as beautifully on the grill. Just place naked, halved apricots on the grill for 3-5 minutes, then drizzle with honey, garnish and enjoy!

Stay cool, my friends!

 

Honey Roasted Apricots + Vanilla Bean Mascarpone, Pistachios & Coconut

Serves 6

Honey Roasted Apricots + Vanilla Bean Mascarpone, Pistachios & Coconut

By Camille Styles

Categories

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Ingredients

For the honey roasted apricots:

• 6 fresh apricots, pitted and halved
• 2-3 tablespoons honey

For the vanilla bean mascarpone: 

• 1/2 cup mascarpone
• 1/2 cup heavy cream, cold
• 1/2 vanilla bean
• 1 tablespoon honey

For garnish: 

• 1/4 cup chopped pistachios
• 1/4 cup unsweetened shredded coconut, toasted

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Instructions

1. Preheat the oven to 400F. Place the halved apricots in an oven-safe dish, flesh-side up. Brush each apricot generously with honey.
2. Roast the honey-coated apricots on the middle rack for 8-10 minutes or until soft and golden.
3. While the apricots are roasting, prepare the vanilla bean mascarpone. In the bowl of a stand mixer fitted with whisk attachment, whisk cold cream and honey until soft peaks form.
4. Add the mascarpone and continue to whip until stiff. Cut the half vanilla bean lengthwise and scrape out the seeds. Add to the cream mixture and beat until evenly distributed.
5. To serve, place warm apricot halves in a small bowl, sprinkle with pistachios and coconut, and  top with a dollop of vanilla bean mascarpone.