Hot as an Oven [Fierce Foodie]
I’m living through a sweltering stretch of on hundred degree plus weather right now. This is the time for ice cream for breakfast, lunch and dinner. Air conditioners are going on Craigslist for the price of a firstborn, and if you are like me and have to wear black to work and walk over a plain of burning asphalt, you get firsthand knowledge of an ant’s experience under a magnifying glass. In light of this, I vowed to turn off my oven until October.
But then I saw this recipe that combines ripe apricots and sweet mascarpone. It sounded so delicious I had to try it. Of course, I suggest you crank up the air conditioning and run out of the room the second you turn on the oven. Also, I recommend eating these treats in front of a fan, in your undies if you can manage it.
Roasted Apricots, Mascarpone, and Blackberry Drizzled with Honey
Courtesy of Proud Italian Cook
Wash, dry, and cut fresh apricots in half.
Fill each half with mascarpone cheese, which you have sweetened with powdered sugar and top with a blackberry.
Then drizzle with honey or agave syrup.
Heat broiler to high, with rack set 4-inches from heat.
Place the apricots, cut side up, on a rimmed baking dish.
Broil until apricots just begin to char, 2 to 5 minutes.
Garnish with pistachios. Serve immediately.
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featured image credit: madichan