You’ll enjoy our roasted apricots with mascarpone recipe because it’s elegant, lightly sweet and perfect for spring. Fresh apricots are gently roasted until soft and caramelised, then served over smooth mascarpone with chopped pistachios and a drizzle of Little Olive Oil's extra virgin olive oil. It makes a simple yet refined spring dessert that feels both indulgent and balanced.
Trio Select is the best extra virgin olive oil for this recipe. Its balanced, rounded flavour enhances the sweetness of the apricots and complements the richness of the mascarpone without overpowering it.
How to make Roasted Apricots with Mascarpone Recipe
Preheat the oven to 180°C. Cut the apricots in half and remove the stones.
Place the apricot halves cut side up on a baking tray lined with parchment paper.
Drizzle lightly with honey.
Roast for 15 to 20 minutes, until softened and lightly caramelised at the edges.
Allow the apricots to cool slightly.
Spoon the mascarpone into a serving bowl or onto a plate and spread gently.
Arrange the warm apricots over the mascarpone.
Drizzle with Little Olive Oil Trio Select extra virgin olive oil.
Scatter with chopped pistachios and a small pinch of sea salt.
Serve warm or at room temperature.
Our top tip is to use ripe but firm apricots, so they hold their shape during roasting.
Roasted Apricots with Mascarpone and Pistachio Recipe Info
Details
Dish: Dessert
Diet: Vegetarian
Serves: 4
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Ingredients
6 ripe apricots
2 tablespoons honey
250g mascarpone
2 tablespoons Little Olive Oil Trio Select extra virgin olive oil
30g pistachios, roughly chopped
Pinch of sea salt
Nutrition per Serving
Calories: 340
Protein: 5g
Carbohydrates: 24g
Dietary Fibre: 3g
Total Sugars: 20g
Fat: 26g
Saturated Fat: 12g
Sodium: 65mg
For more extra virgin olive oil recipes, check out Little Olive Oil on Instagram.
