Recipe - Roast Apricots With Mascarpone And Pine Kernels

2 pound Apricots
8 ounce Mascarpone
2 tablespoon Pine Kernels
2 fl Brandy
5 fl White wine

Preheat the oven to Gas Mark 5/375F/190C. Put the apricots in a shallow
roasting tin and roast for 15 minutes. Remove from the oven, place over a
moderate heat, add the brandy and wine to the roasting tin and gently
remove the apricots. Reduce the sauce over a gentle heat for two minutes.

In a dry frying pan toast the pine kernels over a moderate heat until they
are golden and set aside.

Peel the apricots, cut in half and gently ease out the stones. Put a dollop
of mascarpone in the middle of each plate, pour the sauce around the edge,
arrange the fruit on top of the sauce and sprinkle over the pine kernels.

Source: Hugo Arnold, Evening Standard, London, UK

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini