Apricots With Mascarpone & Pistachio
This colorful combination, using top quality ingredients, will add a new dimension to your champagne hour. The delicate Turkish apricots or top quality California apricot works best for fingers. If using on dessert trays, then Australian apricots, glazed to perfection, are a knock-out. You will need to pick them or have a fork ready, as they are sticky. 1/2 lb. imported Mascarpone cheese Hand chopped pistachios
Hand plump the apricots to re-shape them round or lily shape. Fit a pastry bag with a star shape tube and fill with the mascarpone cheese. Flute the cheese onto the apricots neatly. Top with just a few pistachios.
Prepare a tray ahead of time, using 1 exotic flower in the top corner. Arrange the apricots in an interesting arrangement around the flower. Do not crowd the tray. Leave room for fingers to lift one apricot.
REMARKS: I like to use a heavy contrast on the serving tray. Therefore the black lacquer trays are great for the color contrast. Silver adds a nice touch and a more formal look.