AT A GLANCE
The poaching liquid from the apricots would make a lovely jelly to serve as an accompaniment, but it otherwise keeps for months to reuse for poaching other fruit.
|01||Preheat oven to 170C. Scatter almonds over a tray and roast until light golden (4-6 minutes). Set aside on tray to cool.|
|02||Meanwhile, bring dessert wine, sugar and vanilla and 160ml water to the boil over medium-high heat, reduce heat to medium, add apricots, bring to a simmer (2-3 minutes), then remove from heat and stand apricots in poaching liquid to cool while you serve the meal.|
|03||To serve, whisk mascarpone, crème fraîche, cream and icing sugar in a bowl to soft peaks. Spoon apricots and a little syrup into bowls and top with the cream and flaked almonds.|
Note We use Brown Brothers Orange Muscat and Flora; if it's unavailable, substitute another light, sticky white wine.
THE SAME WINE YOU USED FOR POACHING THE APRICOTS. , suggested by MAX ALLEN