- 12 dried apricots
- 4 oranges
- 1 mango
- 1 star anise
- 1 cinnamon stick
- handful of hazelnuts
- 250 gram mascarpone cheese
- a few leafs of mint for decorating
Kitchen equipment needed
- Chef’s knife + cutting board
- 1 small saucepan
Preparing the apricots — 10 minutes + 4 hours waiting time
SOAK the dried apricots in water for 4 hours before continuing. After waiting said period of time, drain the apricots and put them aside. SQUEEZE juice from 4 oranges. Finely chop the hazelnuts and set aside.
Putting it together — 15 minutes
Pour the freshly squeezed orange juice into the small saucepan. Put on low heat. Make a sirup using star anise, honey and the stick of cinnamon. To do this, bring the orange juice to a boil and keep stirring until the honey has been dissolved. You can add as much honey as you’d like. Let simmer until the sirup becomes thick, this will usually take up 6 to 8 minutes. Bring the mascarpone cheese to taste using this sirup (don’t use all of it!).
HEAT up the apricots using the remaining sirup. Slice some of the mango julienne, which basically are thin strips. Cut triangles or any other fun shape from the remaining of the mango. Grab a plate and repeat the next step for each plate:
SHAPE the mascarpone into quenelles. This is a method where you would use two spoons to make the shape as shown in the pictures for this recipe. Place 3 apricots on each plate, decorate using chopped hazelnuts and finely pour over some of the sirup we’ve used to heat up the apricots. Finish it off by adding finely chopped mint for color.