PROSCIUTTO-WRAPPED APRICOTS
Our home economists stuff dried apricots with sweetened Mascarpone cheese, then wrap them with prosciutto before baking. The result is an appealing snack for special occasions.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the cheese, confectioners' sugar and pepper. Cut a slit in each apricot; fill with cheese mixture. Cut each slice of prosciutto in half lengthwise; wrap a piece around each apricot and secure with a toothpick., Place in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 15-20 minutes or until heated through. Refrigerate leftovers.
Nutrition Facts : Calories 191 calories, Fat 15g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 288mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 6g protein.
MASCARPONE-STUFFED FRENCH TOAST WITH BERRY TOPPING
I love making this rich and delicious French toast for my family. With a warm, creamy filling of mascarpone cheese and a sauce of mixed berries, it's a very easy-to-make breakfast treat that looks like you spent all morning preparing it.-Pamela Shank, Parkersburg, Virginia
Provided by Taste of Home
Time 30m
Yield 6 servings (4 cups sauce).
Number Of Ingredients 14
Steps:
- In a large saucepan, combine sugar, cornstarch and salt. Whisk in water. Stir in frozen berries. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in fresh berries., On each of six bread slices, spread 1 tablespoon mascarpone to within 1/2 in. of edges. Top with remaining bread. In a shallow bowl, whisk eggs, cream, milk, cinnamon and vanilla., In a large skillet, heat 2 tablespoons butter over medium heat. Dip both sides of sandwiches in egg mixture, allowing each side to soak 2 minutes. Place three sandwiches in skillet; toast 4-5 minutes on each side or until golden brown. Repeat with remaining butter and sandwiches. Serve with warm berry sauce.
Nutrition Facts :
APRICOTS WITH MASCARPONE CREAM
Fresh ripe apricots stuffed with a slightly sweetened mascarpone cheese drizzled with a sweet honey balsamic sauce. You can use a piping bag for the cream to make this look extra fancy
Provided by Michelle Berger
Categories Desserts
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Beat the cream in a chilled bowl with an electric mixer until soft peaks form. Beat in the sugar and set aside. In another bowl, whip the mascarpone cheese with an electric mixer until very soft; beat in the apricot nectar, vanilla extract, and cardamom. Gently fold the mascarpone mixture into the whipped cream.
- Place the apricot preserves and honey into a microwave-safe bowl and heat in microwave oven until warm but not hot, about 30 seconds. Mix well and stir the balsamic vinegar into the honey mixture.
- Stuff each apricot half with a dollop of the mascarpone cream and place the filled apricot halves on a serving dish. Drizzle the fruit and plate with balsamic sauce and serve.
Nutrition Facts : Calories 252.5 calories, Carbohydrate 23.9 g, Cholesterol 58.3 mg, Fat 17.7 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 10.4 g, Sodium 23.2 mg, Sugar 20.7 g
BAKED STUFFED APRICOTS
A cookie-crumb filling turns these apricots into a delectable dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. Place apricot halves in baking dish, cut-side up. Place cookies on a clean surface. Using a rolling pin, crush the cookies into fine crumbs, and transfer to a small bowl. Add butter, brandy, and egg yolk, and, using a wooden spoon, mix to combine.
- Place about 1 tablespoon of the cookie mixture into the cavity of each apricot half. Bake until the apricots are tender, 25 to 35 minutes, depending on the ripeness and size of apricots. Serve with a dollop of whipped cream on the side.
MASCARPONE STUFFED FRENCH TOAST WITH PEACHES
Lemon zest and mascarpone stuffed into thick white bread slices, dipped in batter, pan fried, and smothered in fresh peach sauce. I love this recipe for breakfast but it could be fancy enough for dessert too.
Provided by Escapechef
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Peel peaches, remove pits, and slice into a heavy saucepan, catching all the juices. Stir in sugar, nutmeg, and cinnamon, and cook over medium heat until bubbly. Continue cooking, stirring occasionally, until the sauce reaches a syrupy consistency, about 10 minutes. Remove from heat.
- Meanwhile, cut off and discard the ends of the bolillo rolls. Slice the rolls into 1 1/4-inch-thick slices. Lay each slice of bread on a board, and with a sharp knife held parallel to the board, cut a pocket into each slice, leaving three sides intact. Set aside.
- Stir together the mascarpone, confectioners' sugar, and lemon zest until smooth. Scoop this mixture into a small plastic bag. Cut off one corner of the bag, and pipe as much filling into the pocket in each slice of bread as will fit without overflowing.
- Whisk together the eggs, milk, and vanilla in a shallow bowl. Melt butter with oil over medium heat in a large nonstick skillet. Dip each stuffed piece of bread into the batter, add to the skillet, and cook until browned on both sides. Serve hot with the warm peach sauce.
Nutrition Facts : Calories 456.5 calories, Carbohydrate 56.3 g, Cholesterol 179.5 mg, Fat 20.4 g, Fiber 1.3 g, Protein 12.7 g, SaturatedFat 9.6 g, Sodium 91.9 mg, Sugar 26.4 g
ROASTED APRICOTS WITH MASCARPONE AND PISTACHIOS
Steps:
- Preheat the broiler and line a medium baking sheet with aluminum foil.
- Transfer the apricot halves to the prepared baking sheet and drizzle with the olive oil. Sprinkle with the sugar and some salt. Broil until the apricots are warmed through and the sugar is caramelized on top, 4 to 6 minutes.
- Meanwhile, whip the cream, confectioners' sugar and vanilla in the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high until the cream is fluffy and soft peaks form, about 2 minutes.
- In a separate bowl, whisk the mascarpone by hand until soft and creamy. Fold in the whipped cream gradually until the two are combined.
- Remove the apricots from the oven and transfer to a serving plate. Spoon 2 teaspoons of the whipped mascarpone into the cavity of each. Sprinkle with crushed pistachios and serve immediately.
MARZIPAN STUFFED APRICOTS IN CHOCOLATE
Make and share this Marzipan Stuffed Apricots in Chocolate recipe from Food.com.
Provided by LonghornMama
Categories Candy
Time 30m
Yield 24 candies
Number Of Ingredients 3
Steps:
- Roll marzipan into 24 small balls. Stuff one ball of marzipan into opening in each apricot where pit was removed. Press apricot closed, flattening slightly.
- Melt candy melts as directed on package. Dip each apricot halfway in melted candy. Place on waxed paper. Let stand about 5 minutes or until candy coating is set.
Nutrition Facts : Calories 16.9, Sodium 0.7, Carbohydrate 4.4, Fiber 0.5, Sugar 3.7, Protein 0.2
MASCARPONE STUFFED APRICOTS
Make and share this Mascarpone Stuffed Apricots recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine cheeses, honey, 1/2 teaspoon lemon juice, and nutmeg, stirring well. Stir in walnuts. Chill 1 hour.
- Sprinkle cut sides of apricots evenly with 1 tablespoon lemon juice.
- Spoon about 1 teaspoon cheese mixture into each apricot half; chill 1 hour. Garnish with chopped mint, if desired.
Nutrition Facts : Calories 39.6, Fat 1.1, SaturatedFat 0.1, Sodium 0.6, Carbohydrate 7.7, Fiber 0.8, Sugar 6.8, Protein 0.7
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