Apricots, anise, almond and pistachio are like an A-Team of flavour combinations. Each plays their role impeccably, but they all bring something different to the table.
- 12 apricots, halved and seeds removed
- 100 ml white wine
- 2 tbsp honey
- 2 star anise
- 300 ml thickened cream
- 60 g icing sugar mixture
- 250 g mascarpone
- 75 ml amaretto
- 65 g (½ cup) pistachio slivers, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 1 hour
- Preheat the oven to 220°C. Place the apricot halves, cut–side up in a baking dish. Pour the wine and honey around and over the apricots, add the star anise and roast for 30 minutes. Allow to cool completely, then remove the star anise and refrigerate the roasted apricots until chilled.
- Using a stand mixer, whisk the cream and icing sugar together until soft peaks form. Add the mascarpone and amaretto and beat until just combined.
- Remove the apricots to a smaller dish that will just hold them together. Spread over the mascarpone mixture, then scatter the entire top with pistachios. Chill until ready to serve.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.