This recipe is beautifully inclusive, it’s perfect for those on regular or texture-modified diets alike. You can prepare the components ahead of time and bring them together at the time of serving. This apricot puree also makes for a wonderful pavlova topping.

Preparation 15 minutes
Cooking 15 to 20 minutes
Makes 6 to 8 serves
Season Summer
Ability Easy

INGREDIENTS
ROAST APRICOTS
8 large ripe apricots cut in half; stone removed
1/3 cup brown sugar
40g unsalted butter, cubed
2 tbsp verjuice or a squeeze of lemon
Mint leaves, to serve
MASCARPONE CREAM
600ml double thick cream
500g mascarpone

METHOD

Preheat a fan-forced oven to 220 degrees.
Place the halved apricots in a bowl, add brown sugar, verjuice or a squeeze of lemon juice and gently combine
Transfer onto a baking tray, place a small cube of butter on top of each apricot, then place in the oven to roast for 15 to 20 minutes
Meanwhile whip the double thick cream to form stiff peaks, then gently fold through the mascarpone and place in the fridge.
Remove the apricots from the oven, allow them to cool for 10 minutes, then blend until smooth and place in the fridge until chilled and ready to serve.
Gently fold the apricot puree through the whipped mascarpone cream and serve.

TEXTURE MODIFIED DIET NOTE: Be sure to inspect the apricot puree for unprocessed lumps. If required, blend a little longer or pass through a sieve before plating and serving those on a L4 Puree diet.

Roast Apricot & Mascarpone Fool