Servings 4


  • 8-10 apricots
  • 1 vanilla pod
  • 1 orange, juiced
  • 2 tbsp runny honey
  • 3 small sprigs rosemary
  • 150 g Greek yoghurt
  • 150 g mascarpone
  • Amaretti biscuits to serve, crumbled
  • Rosemary sprigs, for decoration


  • Preheat the oven to 180C / 165C fan / gas mark 4
  • Halve the apricots, remove the stones and place them in a deep roasting dish.
  • Split the vanilla pod and scrape half the seeds onto the apricots and place the other half into a mixing bowl.
  • Squeeze the juice of the orange over the apricots, drizzle with the honey, toss to combine. Turn the apricots cut side up and tuck the rosemary sprigs between the fruit. Add the vanilla pod.
  • Bake the apricots in the preheated oven for 20-25 minutes until they are soft but still holding their shape. Remove from the oven and allow to cool.
  • Place the yoghurt and mascarpone in the mixing bowl with the vanilla seeds and whisk to combine.
  • Spoon the yoghurt mixture onto a serving platter and spread evenly over the plate. Place the cooled apricots on to the yoghurt mixture and drizzle with any remaining juices.
  • Crumble over the amaretti biscuits and add a few fresh rosemary sprigs to garnish. Serve.


Roasting the apricots brings out the flavour when combined with honey and orange.  This can seriously improve those disappointing apricots from supermarkets. 
Try substituting thyme for rosemary for a slightly different flavour profile.