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Summer Dessert: Rosé, Apricot and Lemony Mascarpone

It doesn’t happen often, but occasionally we have some leftover rosé, and here is a delicious solution. The following recipe combines rosé and apricots with mascarpone into a light summery dessert. Toast the end of a lovely evening with La Réserve or any aromatic, Grenache blend rosé, such as our Etoile.

Rosé, Apricot and Lemony Mascarpone

Rosé Apricot and Mascarpone Pudding Pots

blankMaison Mirabeau Wine
The mascarpone base creates a rich-tasting dessert with delicious stone fruit flavours. This is a perfect summertime dessert.
Prep Time 30 minutes
Total Time 30 minutes
Course Dessert
Cuisine English
Servings 4 people


  • 1 tub of Mascarpone
  • 8 Apricots
  • 3 Organic Egg Whites or vegan alternative
  • a few leaves of Lemon Balm or basil as an alternative
  • a glug of Rosé Wine
  • 2 tbsp Brown Sugar or agave syrup
  • a handful of Shelled Pistachio nuts halved


  • Add the sugar to a pan at medium heat, make sure that the sugar doesn’t burn.
  • Add some rosé wine and let it bubble up to thicken and dissolve. Then, add the lemon balm to infuse. 
  • Halve the apricots, de-stone and place on top of the syrup in the pan.  Cook until soft. Remove the skins if you don’t like them, and set aside the mixture to cool.
  • Whip up the egg whites until stiff.  Gently mix with the Mascarpone to have a lighter cream (you can also use pure Mascarpone or mix it with yoghurt if you don’t like the egg whites or use a vegan replacement for raw egg).  Spoon the cream into four short glasses or ramequins.
  • Add the cooked apricots on top, make sure there is some of the syrup left to pour over the top. Decorate with halved pistachios and serve immediately or keep it in a fridge for a couple of hours and remove just before serving.
  • Serve these Rosé Apricot Dessert Pots with a shortbread biscuit and a glass of rosé.
Keyword Apricots, Dessert, Pudding, Rosé
Tried this recipe?Let us know how it was!

Summer Desserts

Lavender Ice Cream
Lavender ice cream is an excellent way to cool off during a warm summers' day without an overly-sweet treat. This ice cream is easy to make and sure to impress, even if you don't have access to fresh-cut lavender from Provence.
Check out this recipe
Make Lavender Ice Cream Recipe
Apricot and Lavender Ice Cream
Don't shy away from making ice cream. This recipe takes advantage of ripe stonefruit (apricot, peach), and needs little sugar. The lavender flavouring gives it that hint of Provence.
Check out this recipe
Apricot and Lavender Ice Cream Recipe
Absinthe Ice Cream
Based on the recipe by my friend Jill Colonna, the sweet combination of cream, sugar, and Absinthe will pretty much guarantee there are no leftovers.
Check out this recipe
Absinthe Ice Cream
Lemony Sweet Verbena Ice Cream
It's not hard to make ice cream, and even easier with an ice cream maker. This version made with fresh verbena is a lovely tangy summer treat.
Check out this recipe
Verbena Ice Cream
Floating Islands (Iles Flottantes)
This is a classic dessert with a few steps, but you can skip the Crème Anglaise and use vanilla ice cream (see "out of time" note).
Check out this recipe
Dessert from France Floating Islands (Iles Flottantes)

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Maison Mirabeau Wine

Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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