A great way to use up any leftover Rosé or sacrifice a splash of your open bottle to make a quick and light summer dessert. These Rosé and Apricot dessert pots will pair nicely with our La Réserve or any Grenache forward aromatic rosé, such as our Etoile.
Ingredients (4 Servings)
- 1 tub of Mascarpone
- 8 apricots
- 3 organic egg whites (or vegan alternative)
- Some leaves of lemon balm (or basil as an alternative)
- A glug of rosé wine
- 2 tablespoons of brown sugar or agave syrup
- A handful of shelled, halved Pistachio nuts
Add the sugar to a pan at a medium heat, make sure that the sugar doesn’t burn. Add some rosé wine and let it bubble up to thicken and dissolve, add the lemon balm to infuse. Halve the apricots, de-stone and place on top of the syrup in the pan. Cook until soft. Remove the skins if you don’t like them and set aside the mixture to cool.
Whip up the egg whites until stiff. Gently mix with the Mascarpone to have a lighter cream (you can also use pure Mascarpone or mix it with a yoghurt if you don’t like the egg whites or use a vegan replacement for raw egg). Spoon the cream into four short glasses or ramequins. Add the cooked apricots on top, make sure there is some of the syrup left to pour over the top as well. Decorate with halved Pistachio nuts and serve immediately or keep it in a fridge for a couple of hours and remove just before serving.
Serve these Rosé Apricot Dessert Pots with a shortbread biscuit and a beautiful glass of La Réserve as the final touch. Enjoy!