Apricots Stuffed with Mascarpone and Pistachios

Apricots Stuffed with Mascarpone and Pistachios

We’re invited to an impromptu back-yard potluck tonight and my brain is frozen. The host asked me to bring an appetizer or dessert. (Ahem. That’s way too many variables to input into anyone’s Fried-ay brain! Tell me one or the other, I beg of you!)

I’m short on time and this must be party as well as press-worthy. I head to the closest store on today’s race track, which happens to be Hillers. Once I see view the produce aisle I silently reprimand myself for whining. We’re in the height of produce season, for heaven’s sake. Get a grip!

August is for apricots and I have a super simple recipe which will stand in for appetizer or dessert. It’s attractive and best of all, does not require cutlery! Like every recipe, there are lots of ways to vary the ingredients, all with delicious results. If you want to cut calories, substitute the mascarpone with strained Greek yogurt mixed with honey to taste. If decadent flavor is what you’re after, combine Devon cream and a liquer, such as Grand Marnier, with the mascarpone. I’ve enjoyed the apricots stuffed with goat cheese. Slivered almonds can be substituted for pistachios, and so on.

Recipe: Apricots Stuffed with Mascarpone and Pistachios


  • 4 ounces mascarpone cheese
  • 1 tablespoon creme fraiche or heavy cream
  • Zest and juice from 1/2 orange
  • Honey or agave as needed
  • 10 ripe apricots, washed and cut in half
  • 2 ounces pistachios, shelled and halved*
  • Small mint sprigs for garnish, optional


  1. With a fork, cream together the mascarpone, creme fraiche or cream, orange juice and 1 tablespoon of honey.
  2. Place a large dollop of the mascarpone mixture in the hollow of each apricot. Lightly sprinkle the mascarpone with pistachio halves and garnish with orange zest and mint sprigs, if desired. Drizzle serving platter with honey, if desired.
  3. Serve immediately or cover with plastic wrap and refrigerate up to 3 hours.

*Trader Joe’s sells 8 ounces shelled pistachio halves for $3.99 a bag.

Time: 35 minutes

Number of servings (yield): 20 stuffed apricot halves

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