Brûléed Apricots With Mascarpone and Pistachios

In an episode of Curb Your Enthusiasm, Larry David professes he hasn’t met an apricot that he actually likes. I would have to agree, unless you are talking about the short window of time that is apricot season. Right now, ruby-kissed varieties are at the market and are delicious when enjoyed as is or folded into a dessert. This easy recipe for Brûléed Apricots With Mascarpone and Pistachios is a delightful way to end a meal that’s been enjoyed outside. The apricots are showered with sugar and then broiled until they are caramelized. Next they are dolloped with creamy mascarpone and topped with chopped pistachios.

Photography and styling by Alison Engstrom

Brûléed Apricots With Mascarpone and Pistachios

10 apricots, halved with pits removed

2 to 3 tablespoons of sugar*

4 ounces mascarpone

1 tablespoon honey

1/4 teaspoon pure vanilla extract

1 cup roughly chopped pistachios, shelled

Directions: Preheat oven to broil and line a baking sheet with parchment. Place apricots on a sheet, pit side up. Using your finger sprinkle with sugar. Place into oven and cook for about 10 minutes or until caramelized. Meanwhile make the filling. Add mascarpone, honey, vanilla and 3/4 cup of pistachios in a small bowl. Stir to combine. Once apricots are done, allow to cool completely on pan. Add a dollop of mascarpone and sprinkle with remaining pistachios.

*Taste the apricots before you add the sugar, to adjust how much sugar is sprinkled on top