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Blueberry-Mascarpone Cream in Apricot Halves Recipe
Blueberry Mascarpone Cream in Apricot Halves
Rate This No-Cook Summer Dessert Recipe!
How to Pronounce "Mascarpone" Correctly
Mascarpone is pronounced like mask-ahr-POH-nay. The accent or stress is on the "POH." Now you can amaze your friends and family by pronouncing this often-mispronounced cheese in the true Italian style!
- 10 to 12 fresh apricots, chilled or unchilled, split into halves
- 1 pint fresh blueberries, rinsed
- natural cane turbinado sugar, to taste
- 4 oz. mascarpone
Extra Serving Tips
- This makes a great summer breakfast or brunch treat!
- Serve as a dessert at the end of a meal with a glass of Sauternes wine.
- Serve with a mimosa at breakfast or brunch.
- For a lighter dessert, substitute 0% Plain Greek yogurt for the mascarpone cheese. (I use Fage brand.)
- Place the mascarpone cheese into a small mixing bowl.
- Add about four (4) to six (6) teaspoons (or just 4 packets) of raw can sugar. (The brand I used is "Sugar in the Raw.")
- Mix with a wooden spoon. For a lighter texture and taste, whip with a hand blender or a whisk.
- Set aside while you rinse and dry the fresh blueberries.
- Gently add the blueberries to the mascarpone mixture using a wooden spoon or silicone spatula (trying not to bruise the berries).
- Place in refrigerator if you will not be using it right away.
- Rinse and halve the fresh apricots.
- Chill the apricot halves in the refrigerator if you will not be serving it right away.
- Assemble the dessert just before serving by scooping one to two teaspoonfuls of blueberry mascarpone cream into each apricot half.
- Place on serving dish and wow your guests!
Substitutions and Variations
Good substitutes for the mascarpone include:
- Greek style yogurt
- sour cream
- cream cheese
- soft tofu
Variations of this dessert include using fresh, ripe pear, peach or plum halves (I think any stone fruit would do nicely, except perhaps avocado).
Calories in Belgioioso's Mascarpone
|Serving size: 1 Tablespoon|
|Calories from Fat||54|
|% Daily Value *|
|Fat 6 g||9%|
|Saturated fat 3 g||15%|
|Carbohydrates 0 g|
|Protein 0 g|
|Cholesterol 20 mg||7%|
|Sodium 5 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
What Is Mascarpone?
Mascarpone is a light-tasting-but-dense, spreadable Italian cream. Designated as a prodotto agroalimentare tradizionale (traditional agricultural food product) in Italy, it is a specialty of the Lombardy region of northwestern Italy. The color is usually white but it also ranges to pale yellow. It is very similar in texture and flavor to the American Farmer's Cheese and, since it is 70 to 75 percent fat, it is as smooth as butter. It is marketed as a sweet cheese but its taste right out of the container is far less sweet than its American counterpart, Philadelphia (or a comparable brand) Cream Cheese. The fact that it is not very sweet on its own gives cooks and chefs much flexibility to use it in either sweet (dessert) or savory ("salty," appetizers or main meals) dishes. The other thing about it is that, while it is found in the cheese section of supermarkets and gourmet shops, the process for making mascarpone does not include any cheese starter (so, technically, mascarpone is not a cheese).
History of Mascarpone
Mascarpone has been made in the area southwest of Milan, in the Lombardy region of Italy, since the 1600s. Other than that, my online research has not turned up anything more detailed. The name seems to be derived from the word mascarpa, for the whey byproduct that is the mascarpone cream itself.