Michelle Darmody: Try roasted apricots with almond crunch and whipped mascarpone

It's apricot season — they're perfect for desserts, tarts and pies

Roasted apricots with almond crunch and whipped mascarpone

Apricots are good value at this time of year as they are in season in warmer European countries. 

A relative of the peach, an apricot is almost as sweet: it has a soft velvety skin and a creamy texture. They are very nutritious containing many essential vitamins and minerals. The flesh of a fresh apricot should feel firm to touch and the skin should have a nice orange blush. When fully ripe, the stone at the centre should fall away from the flesh with ease.