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 Mascarpone Pudding Pots
- 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.