Caramelised Apricots + Marscapone Cream

A simple, sweet treat cooked on the Gozney Roccbox by Sarah Glover. Caramelised apricots topped with creamy marscapone make the perfect summer indulgence. Enjoy with a glass of Margaret River Chardonnay. for the ultimate pairing.

Ready to try this recipe? Watch the video below.

Ingredients:

• Fresh apricots (halved)
• Sugar (white or caster)
• Vanilla mascarpone cream (mascarpone, cream, vanilla paste, sugar)
• Optional: a splash of apple cider or amaretto

Instructions:

1. Prepare Vanilla Mascarpone Cream: Mix mascarpone, cream, vanilla paste, and sugar until smooth. Refrigerate for at least 1 hour.
2. Preheat the Gozney Roccbox: Heat the Roccbox to around 260°C. Place a cast-iron pan inside to preheat.
3. Caramelize Apricots: Sprinkle sugar in the preheated cast-iron pan and place apricots cut side down. Cook in the Roccbox until they soften and caramelize.
4. Finish: Deglaze with apple cider or amaretto, then serve the apricots with vanilla mascarpone cream on the side. Enjoy with a glass of Flying Fish Chardonnay!