Ingredients
- 8 ripe apricots, halved and pitted
- 2 tablespoons olive oil
- 4 tablespoons coconut sugar
- 1 1/2 cups heavy cream, cold
- 4 ounces mascarpone cheese, softened
- 1 teaspoon almond extract
- 1/2 cup powdered sugar
- 2 to 3 tablespoons honey (for drizzling)
- 2 tablespoons chopped toasted walnuts or pecans (optional)
- 1 teaspoon finely chopped fresh basil or rosemary (optional)
- 1 tablespoon balsamic glaze (optional)
Instructions
- Preheat grill to medium heat (375°F–400°F).
- Brush cut sides of apricots lightly with olive oil.
- Place apricots cut side down on grill and cook 6–8 minutes until lightly charred.
- Flip and grill 1–2 minutes more until tender.
- Transfer to serving plate and sprinkle warm cut surfaces with coconut sugar.
- Beat heavy cream until it begins to thicken.
- Add mascarpone, almond extract, and powdered sugar. Beat until medium peaks form without overmixing.
- Top each serving with sweet cream and drizzle with honey. Add optional toppings if desired.
Notes
- Use ripe but firm apricots for best grilling results.
- Oil grill grates lightly to prevent sticking.
- Do not overwhip cream to avoid curdling.
- Store apricots and cream separately in refrigerator up to 3 days.
- Serve warm, room temperature, or chilled.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 2 apricot halves with cream
- Calories: 310
- Sugar: 26 g
- Sodium: 40 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 70 mg
