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SAUTEED APRICOTS WITH MASCARPONE AND ALMONDS
3 tbs butter
1 vanilla bean, split lengthwise
1/2 cup light brown sugar
pinch of salt
1/4 tsp pure almond extract
12 firm but ripe apricots, pitted and cut into 1/2-inch wedges
1 cup mascarpone cheese, room temperature
2 tbs confectioners' sugar
1 tbs whole milk
1/2 cup sliced almonds, toasted
Heat a frying pan over medium heat. Add the butter and cook until it
melts, foams, and turns a light, nutty brown color. Scrape the seeds
from the vanilla bean into the brown butter. Add the brown sugar and
the salt. Cook, stirring, until the brown sugar is melted, 1-2
minutes. Stir in the almond extract and apricots, reduce the heat to
medium low, and cook, stirring, until the fruit is just warmed
through, 1-2 minutes.
Using an electric mixer on low speed, beat together the mascarpone,
confectioners' sugar, and milk until smooth, 1-2 minutes.
Spoon the apricots into serving dishes. Top with the mascarpone
mixture, sprinkle with almonds, and serve right away
Recipe from /Cooking from the Farmers' Market/ by Tasha De Serio and
Jodi Liano. Reprinted with permission from Weldon Owen Publishing.
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