Ingredients
For the mascarpone cream
250g/9oz mascarpone
2 tbsp honey
1 tsp ground cinnamon
1 tbsp chopped fresh mint
1 orange, zest only
For the caramelised apricots
3 apricots, cut in half, stones removed
2 tbsp honey
1 tsp ground cinnamon
1 tbsp butter
For the honey drizzle
5 tbsp honey
1 tsp ground cinnamon
Method
1. For the mascarpone cream, in a large bowl mix together the mascarpone, honey, cinnamon, mint and orange zest until well combined. Chill in the fridge for 5-10 minutes, or until firm.
2. For the caramelised apricots, drizzle the honey over the apricot halves, then sprinkle over the cinnamon. Heat the butter in a frying pan over a medium heat, add the honey-coated apricots and fry for 3-4 minutes, or until golden-brown.
3. For the honey drizzle, heat the honey and cinnamon in a pan over a low to medium heat for 2-3 minutes, stirring regularly to combine.
4. To serve, spoon the mascarpone into the centre of two serving plates. Arrange three apricot halves on top of each. Drizzle over the honey drizzle.
