Apricot Parfaits with Mascarpone Cream and Graham Crumbles

Milo really really wanted to eat that cream….. the longing in those hound eyes is too much! I used some new-fangled apricots that I found in the store called Red Velvet Apricots; they were a bit larger than regular apricots and absolutely delicious. I also used peaches because I didn’t have enough apricots. The recipe in F&W included chopped mint in the apricots; I forgot to add that but I think it would be good (or even maybe some chopped basil??). You can make these earlier in the day that you plan to serve them but you don’t want them sitting around too long.

2 T brandy
2 T lemon juice
2 T superfine sugar
12 apricots, sliced

Combine the brandy, lemon juice and sugar; stir until sugar is dissolved. Add the sliced apricots and let stand at room temperature while preparing the rest of the dessert.

4 oz. mascarpone
1/2 cup heavy cream
2 T powdered sugar
1/2 t vanilla

Combine using a mixer until whipped fluffy- don’t over mix.

1/2 cup graham cracker crumbs
1 T butter melted
1 T sugar

Combine with a fork.

In a pretty glass, put some of the apricot mixture on the bottom, add a dollop of the mascarpone cream and then top with the graham cracker crumbles.

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