How to make
Halve the apricots and remove the pits. Wash them well and roll them in granulated sugar.
Heat the oil in a frying pan over medium heat (you can add a few drops of olive oil to make sure it doesn't burn). Place the apricots flesh-side down and roast them, until they begin to caramelize from the sugar and butter. Turn them to the other side and increase the heat a little. 2-3 minutes on each side is enough.
Allow the roasted and caramelized apricots to cool slightly and in the meantime prepare the mascarpone with the honey, until a smooth cream is obtained.
Add a spoon of the custard over each apricot half and sprinkle with croquant and chopped mint leaves for freshness.
Serve them slightly warm or completely chilled - both are incredibly tasty.
A gorgeous quick dessert that becomes a favorite from the first bite!
