Michelle Darmody: Try 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.
Dried apricots are available all year. If I am purchasing these I try and find ones that are free from sulphur. They may not look as pretty, however, as the sulphur is added to keep the yellow, orange colour.
Apricots and almonds work together, and you often find apricot desserts infused with Disaronno or another almond liqueur. You can add an extra dash to the Roasted Apricots and Almond Crunch if you wish.
