Mascarpone Apricots 8.000

Deb Lindsey for The Washington Post

Dec 26, 2017

These are tart and sweet and bite-size -- just right for the end note to a round of hors d'oeuvres.

Make Ahead: They can be assembled and refrigerated, without the honey, a day in advance. Bring to room temperature before serving.

Where to Buy: We used a coriander honey for drizzling, available at Balducci's.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; makes 16 pieces

  • 16 plump, dried apricots (sulphured or unsulphered)
  • 1/3 cup finely chopped unsalted shelled pistachios
  • 8 ounces mascarpone
  • 1/3 cup good-quality honey, preferably one with a distinctive flavor (see headnote)
  • Flaked salt


Use a small serrated knife to make a horizontal split two-thirds of the way around each apricot.

Place the pistachios in a medium bowl.

Open and fill each apricot with a teaspoon or two of mascarpone so that some of the cheese is showing right at the edge, arranging them on a platter or cheese board as you work. Press into the pistachios, coating the mascarpone side. Drizzle each stuffed apricot with some honey and sprinkle with a little flaked salt.

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Recipe Source

Based on a dessert served at Agora, a Turkish restaurant in the District's Dupont Circle neighborhood.

Tested by Bonnie S. Benwick.

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