Mascarpone-Stuffed Dried Apricots
Ingredients
8 oz.
mascarpone cheese, at room temperature
2 tbsp.
yuzu (or orange) marmalade
16
dried apricots, slit with a paring knife
¼ cup
Kowalski’s Honey Roasted Pecans, crushed with the flat end of a chef's knife
Directions
- In a small mixing bowl, stir together mascarpone and marmalade.
- Using a spoon or pastry bag, fill each apricot with approx. 2 tsp. of the cheese mixture; refrigerate, covered, for 8-24 hrs.
- Press crushed pecans into each stuffed apricot 1 hr. before serving.
Find It!
- Find yuzu marmalade with the accompaniments in the Specialty Cheese Department.
