Title: Vanilla Baked Apricots with Mascarpone
Categories: Dessert
Yield: 6 Servings

1		Vanilla pod
170	g	Sugar, castor
285	ml	Water
1 3/8	kg	Apricots -OR-
1 3/8	kg	Plums -OR-
255	g	Cheese, mascarpone

Pre-heat oven to 220^C/425^F. Without splitting the vanilla pod in half, cut through its skin lengthways to reveal the seeds. Place in a saucepan with the sugar band water over a medium heat. Stir occasionally until sugar has dissolved then simmer for 5 minutes. Remove from the heat and leave to cool. Refridgerate overnight.

Wash, halve and stone the apricots. Arrange them in a wide, shallow ovenproof dish. Pour over the vanilla syrup [and pod] and mix thoroughly before baking for 15-20 minutes, stirring occasionally.

Divide the cooked apricots and syrup into six portions and serve warm with a generous scoop of mascarpone. This is part of a summer dinner party menu [MM coded H&A/MAY97]

from HOMES & ANTIQUES [BRITISH EDITION] / MAY 1997 by SYBIL KAPOOR typed by KEVIN JCJD SYMONS

From: Kevin Jcjd Symons Date: 06-26-98 (10:56) The Neverending Bbs (286) Fido-Natio

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