Honey Roasted Apricots with Mascarpone & Thyme

Recipe Courtesy of Homemade

Wine Pairing
Pair this dish with Chateau Ste. Michelle Columbia Valley Riesling.

For the Honey-Roasted Apricots

• 8 ripe apricots, halved and pitted
• 3 Tbsp honey
• 1 Tbsp olive oil or melted butter
• Pinch of kosher salt
• 2–3 sprigs fresh thyme

For the Lemon Mascarpone

• 1 cup mascarpone, room temperature
• Zest of 1 lemon
• 1–2 Tbsp lemon juice (to taste)
• 1–2 Tbsp honey
• Pinch of kosher salt

To Finish (Optional)

• Fresh thyme leaves
• Flaky salt
• Crushed pistachios or almonds
• Shortbread, biscotti, or toasted brioche

Directions

1. Roast the Apricots: Heat oven to 400°F. Arrange apricots cut-side up in a snug baking dish. Drizzle with honey and olive oil, sprinkle with salt, and tuck thyme sprigs around.Set aside.
2. Roast until apricots are tender, lightly caramelized, and jammy at the edges, 12-18 minutes depending on the size of your apricots. Let cool slightly.
3. Make the Lemon Mascarpone: In a bowl, whisk mascarpone with lemon zest, lemon juice, honey, and salt until smooth and softly whipped. Taste and adjust for acid and salt levels.
4. Assemble: Spoon lemon mascarpone onto plates or a shallow serving dish. Top with warm apricots and a little of the honey-thyme syrup from the pan.
5. Finish + Serve: Sprinkle with thyme leaves, flaky salt, and nuts if using. Serve with cookies or toast for scooping.