Pot-roasted apricots and peaches with basil mascarpone cream

Hey folks,

I hope all of you had a great Sunday so far! :)
If you're looking for an easy, warm and summerly dessert that tastes like heaven I might have the right recipe for you... ;) The basic idea is to pot-roast apricots, peaches and oranges and combine them with roasted coconut flakes, cashew nuts and a delicious marcarpone cream with fresh basil. Yes, you guessed right, this is no recipe for fans of calorie counting but in any case it's delicious!

What you'll need

• 8 apricots (fresh or canned)
• 4 peaches (fresh or canned)
• 30g fresh ginger
• 2 organic oranges (organic is important as we'll use the orange zest as well!)
• 1 organic lemon
• 20-30g maple syrup
• ca. 30g cashew nuts
• ca. 20g coconut flakes
• 2 handful of fresh basil leaves
• 250g mascarpone
• 1 tablespoon maple syrup

How it works

For the basil mascarpone cream combine the basil leaves with the mascarpone and add one tablespoon of maple syrup. Blend everything with a hand-held blender.

Wash the peaches and the apricots, cut them into half and remove the stones. Peel the ginger and cut it into small pieces. Wash the orange and the lemon using hot water and peel them with a sharp knife. Cut the fruit into half and press out the juice.

Heat up the maple syrup in a pan and add the apricots, peaches and ginger. After a few minutes add the citrus fruit's zest and juice and boil slowly. Allow the juice to reduce, then turn around the fruit, add 50 ml water and continue boiling until the juice gets a syrup-like consistence.
Roast the coconut flakes in a dry pan for a few minutes. 

Serve the fruit together with the roasted coconut flakes and the basil mascarpone cream and enjoy! :)

Have a wonderful evening!

Yours,
Tulip

All images by Stefanie Reichl